Dill Pickle Pasta Salad
This creamy dill pickle pasta salad combines crunchy dill pickles with onions, fresh dill, cavatappi noodles, and cubes of cheese and tossed in a creamy dressing bursting with flavor.Â
Servings: 8
Ingredients
- 8 oz. cavatappi noodles
- 8 oz. mild cheddar cheese sliced into chunks
- 2 cups dill pickles diced (~12-16 oz)
- ¼ large white onion diced
- ¼ cup chopped fresh dill ~.75 oz.
Dressing
- ¾ cup mayonnaise
- ¾ cup sour cream
- â…“ cup pickle juice
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon Lawry’s seasoning
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package instructions for about 8 minutes. Drain and rinse with cold water. Refrigerate to cool for about 30 minutes.
- Make the dressing while the noodles are cooling. Add all of the ingredients to a bowl and whisk to combine. Set aside.
- To assemble the salad, add the cold noodles, cheddar cheese, pickles, onion, and dill to a large bowl. Add the dressing and fold together until all noodles are coated.
- This can be served immediately or saved for later.
Notes
- The flavor profile for this recipe can vary depending on the pickles and pickle juice used. We used Claussen kosher dill.
- Greek yogurt can be subbed for sour cream.
- Any short chunky noodle can be used.
Nutrition
Calories: 418kcal | Carbohydrates: 25g | Protein: 11g | Fat: 30g | Fiber: 2g | Sugar: 2g