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Dill Pickle Pasta Salad

Dill Pickle Pasta Salad - crunchy baby dill pickles, creamy dressing, Cheddar cheese and pickle juice infused pasta - what a burst of flavors!

Course: Salad
Cuisine: American
Servings: 4
Author: Kitchen Nostalgia
  • 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)
  1. Cook pasta in salted water according to manufacturer's instructions. Pour cold water over it to stop cooking. Drain.
  2. In a large bowl, mix mayonnaise, mustard, Greek yogurt, pickle juice, garlic powder, salt, black pepper, dill and cayenne pepper.
  3. Add cooled pasta, Cheddar cheese, dill pickles, onion and baby corns. Toss to combine.
  4. Cover and refrigerate for at least 2 hours before serving.