Introduction
Dill Pickle Pasta Salad has become my go-to potluck hero ever since that scorching summer afternoon when I needed something different for my sister's backyard BBQ. Let me tell you — this isn't your average pasta salad! The combination of tender rotini, crunchy dill pickles, and a creamy tangy dressing is absolutely addictive. I love how the pickle juice seeps into the pasta, creating these little flavor bombs in every bite. It's cool, creamy, and has juuust the right amount of zip. Plus, it's one of those dishes that actually tastes better the next day (if it lasts that long!).
Timing
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
Ingredients
- 1 pound rotini pasta (any short pasta works honestly)
- 1½ cups dill pickles, chopped (about 6-7 whole pickles)
- ⅓ cup pickle juice (trust me on this!)
- 1 cup mayonnaise (I use full-fat, but light works too)
- ½ cup sour cream
- 3 tablespoons fresh dill, chopped
- ½ red onion, finely diced
- 2 celery stalks, diced
- 1 tablespoon garlic powder
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil - and please, please salt it well! Cook pasta until just al dente (about 8-10 minutes). Nobody wants mushy pasta in their salad, trust me on this one. Drain and rinse under cold water until completely cool.
Step 2: Prep Your Mix-ins
While the pasta's doing its thing, chop up those pickles (I like them in little half-moons), dice the onion (my eyes are always watering!), and mince that celery. Fresh dill needs a rough chop too - don't be too precious about it.
Step 3: Make the Dressing
In a big bowl, mix mayo, sour cream, pickle juice, garlic powder, and some salt and pepper. Give it a taste - it should make your taste buds dance! Sometimes I add an extra splash of pickle juice if I'm feeling wild.
Step 4: Combine and Chill
Toss everything together in your biggest bowl. The pasta, all those crunchy vegetables, the fresh dill, and that creamy dressing. Mix it really well - every piece of pasta should be coated. Pop it in the fridge for at least 2 hours, though overnight is even better!
Healthier Alternatives
Look, I've tried making this lighter a few different ways. Greek yogurt works pretty well instead of sour cream, and you can use whole wheat pasta if you're trying to be good (though between us, it's not quite the same). For gluten-free folks, those chickpea or lentil pastas actually hold up surprisingly well
