Dill Pickle Pasta Salad – crunchy baby dill pickles, creamy dressing, Cheddar cheese and pickle juice infused pasta – what a burst of flavors!
There are so many pasta salad recipes out there. Dill Pickle Pasta Salad is one of those that goes equally well with grilled meat as well as on its own. Boiled pasta, Cheddar cheese, dill pickles, baby corns with creamy dill dressing, all well chilled before serving. What makes it unique is pickle juice that is added to the dressing so it can be soaked into pasta and give flavor to all of the other ingredients.
Any type of small dry pasta can be used: macaroni, bowties, shells, etc. If you’re inspired for experiments, you can add other ingredients like cubed chicken, ham or hard boiled eggs. Onion and garlic can be omitted if you don’t like them.
For the dressing, I used mayo and Greek yogurt with Dijon mustard and spices. You can also use sour cream instead of Greek yogurt and add more mustard if you want to omit mayonnaise.
Dill Pickle Pasta Salad tastes even better the next day, after overnight chilling in the fridge, which makes it perfect for any party, BBQ or potluck as it can be made ahead of time.
Dill Pickle Pasta Salad - crunchy baby dill pickles, creamy dressing, Cheddar cheese and pickle juice infused pasta - what a burst of flavors!
- 1/2 lb (250 g) dry pasta
- 1/2 cup Cheddar cheese, diced
- 3/4 cup baby dill pickles, sliced
- 3 Tbsp shallots or green onions or white onion, diced
- 8 baby corns, sliced (optional)
- 1/2 cup mayonnaise
- 1/2 Tbsp Dijon mustard
- 1/4 cup Greek yogurt or sour cream
- 2 Tbsp pickle juice
- 1/2 tsp garlic powder
- salt, black pepper
- 1 1/2 Tbsp fresh dill (or 2/3 Tbsp dry dill)
- a pinch of cayenne pepper, or to taste (optional)
Cook pasta in salted water according to manufacturer's instructions. Pour cold water over it to stop cooking. Drain.
In a large bowl, mix mayonnaise, mustard, Greek yogurt, pickle juice, garlic powder, salt, black pepper, dill and cayenne pepper.
Add cooled pasta, Cheddar cheese, dill pickles, onion and baby corns. Toss to combine.
Cover and refrigerate for at least 2 hours before serving.