My family is loving all pickles lately and I have been seeing a lot of my fellow bloggers making a take on this pasta salad. I would have never though to make a pasta salad that is packed full of dill pickles. It was simple and easy to make and would be perfect for a summer picnic.
My husband and I really enjoyed it, but my kids were so-so on it. My youngest is not a fan of a creamy pasta salads; he prefers my usual version made with Italian dressing and veggies. My daughter said she wasn’t sure if she liked it or not … even though she cleaned her plate. This made enough for a couple days to enjoy and can easily be doubled for a party.
1/2 lb dry elbow macaroni
3/4 cup pickles, chopped
2/3 cup cheddar cheese, cubed (I used Monterey jack)
3 Tbsp white onion, finely diced
2 Tbsp fresh dill
1/2 cup pickle juice
2/3 cup mayonnaise
1/3 cup sour cream
1/8 tsp cayenne pepper
4 Tbsp pickle juice
salt & pepper to taste
Cook the pasta al dente according to the package instructions. Run under cold water to stop cooking. Toss the pasta with the 1/2 cup of pickle juice and allow to sit for 5 minutes. Drain and discard the juice and then place in a large bowl. Set aside.
In a small bowl, combine the mayo, sour cream, dill, 4 tablespoon pickle juice and season with salt and pepper. Mix well. To the cooked pasta, add in the chopped pickles, cubed cheese and onion. Stir to combine. Pour the dressing over the pasta and stir to thoroughly coat the pasta with the dressing.
Place in the refrigerator and allow to chill for at least 1 hour before serving.
Source: Spend with Pennies
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