Dill Pickle Pasta Salad: Easy Potluck Recipe
This tangy, refreshing dill pickle pasta salad is the perfect dish for a summer barbecue or picnic. With simple ingredients and easy instructions, you can whip this up in no time!
Servings: 8 servings
Calories: 456kcal
Ingredients
- 16 ounces rotini pasta cooked, drained, and cooled
- 2 cups chopped dill pickle about 6 dill pickle spears
- 8 ounces mild cheddar cheese cut into cubes
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons fresh dill chopped
- 1 tablespoon pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon ground black pepper
Instructions
- In a large bowl, combine the 16 ounces rotini pasta, 2 cups chopped dill pickle, and 8 ounces mild cheddar cheese cubes. Set aside.
- In a small bowl, whisk together the ½ cup mayonnaise, ½ cup sour cream, 2 tablespoons fresh dill, 1 tablespoon pickle juice, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and ½ teaspoon ground black pepper.
- Pour the dressing over the pasta, pickles, and cheese and toss to combine.
- Place in the refrigerator for 1 hour or until well chilled, then serve.
Notes
- We know it's tempting to toss everything into one bowl and save a step (and another dirty dish!), but whisking the dressing together before tossing with the pasta keeps it smooth and lump-free. Don't skip that step!
- This pasta salad will keep in an airtight container in the fridge for 3-5 days.
Nutrition
Serving: 1serving | Calories: 456kcal | Carbohydrates: 45g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 599mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg
