Dill Pickle Pasta Salad
Who doesn’t love a good pasta salad during grilling season? This is a great addition to any grilled dinner, cookout or summer party – it goes great with chicken or steak, and is a delicious and different side dish that will have any pickle-lover going back for seconds.
This recipe feeds a crowd with just a few ingredients. You’ll need one pound of rotini pasta that is cooked according to package directions, two thirds of a cup of dill pickle juice (divided), two cups of chopped baby dill pickles, one 8 ounce block of sharp cheddar cheese that is cut into small cubes, a third of a cup of finely shopped red onion, one cup of mayonnaise, half of a cup of plain Greek yogurt, two tablespoons of freshly chopped dill, a fourth of a teaspoon of salt, a fourth of a teaspoon of freshly ground black pepper and an eighth of a teaspoon of cayenne pepper.
Add your cooked pasta to a large bowl and pour 1/3 of a cup pickle juice overtop. Stir and let sit for a few minutes. Add pickles, cheese and onion. Stir to combine.
In a small bowl combine mayonnaise, yogurt, dill, salt, pepper and cayenne. Pour the sauce over the pasta and stir to combine. Refrigerate at least 1 to 2 hours before serving.
Watch how to make Dill Pickle Pasta Salad on YouTube >>
Dill Pickle Pasta Salad
Ingredients
- 1 lb rotini pasta cooked according to package directions
- 2/3 cup dill pickle juice divided
- 2 cups chopped baby dill pickles
- 8 oz block sharp cheddar cheese cut into small cubes
- 1/3 cup red onion finely chopped
- 1 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped fresh dill
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
Instructions
- Add cooked pasta to a large bowl and pour 1/3 cup pickle juice overtop, stir and let sit for a few minutes. Add pickles, cheese and onion. Stir to combine.
- In a small bowl combine mayonnaise, yogurt, dill, salt, pepper and cayenne. Pour sauce over the pasta and stir to combine. Refrigerate at least 1 to 2 hours before serving.
