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Large bowl of creamy dill pickle pasta salad with rotini, diced pickles, cheddar cubes, and fresh dill on a picnic table

Dill Pickle Pasta Salad

Rotini, diced dill pickles, sharp cheddar, and crisp vegetables folded intoa creamy, brine seasoned dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Course: Lunch, Potluck, Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 ounces rotini
  • 1½ cups diced dill pickles patted dry
  • ½ cup finely diced red onion
  • 2 celery stalks diced small
  • 4 ounces sharp cheddar, cut into ¼ inch cubes
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup dill pickle brine, plus 2 to 3 tablespoons for adjusting
  • 1 tablespoon Dijon mustard
  • 3 tablespoons chopped fresh dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon fine salt to start

Method
 

  1. Boil the rotini in well salted water until tender with a faint white thread at the center, about 1 minute less than the package time.
  2. Drain, rinse under cold water for 30 seconds, and let it sit 3 minutes.
  3. Whisk the mayo, sour cream, brine, and mustard until smooth. Stir in the dill and seasonings.
  4. Taste the dressing. It should be slightly too sour and salty.
  5. Fold the pasta, pickles, onion, celery, and cheese into the dressing until glossy.
  6. Cover and refrigerate at least 1 hour.
  7. Stir, loosen with 2 to 3 tablespoons of brine if tight, and adjust the salt.
  8. Top with fresh dill and serve cold.

Notes

Storage: Refrigerate in an airtight container up to 4 days. Do not freeze. Keep below 40°F and do not leave out more than 2 hours.
Allergens: Contains egg, dairy, and wheat. Check labels on mustard and brine for additives.
Notes: Nutrition values are estimates based on USDA FoodData Central data.