Dill Pickle Pasta Salad

 

I guess Dill Pickle Pasta Salad is a hit on TikTok. I don't know anything about TikTok. But I now DO know about Dill Pickle Pasta Salad. It was on the potluck table at our church recently, courtesy of Lauren - one of my former Joyful Noise Children's Choir members. Now she's a mama herself and bringing tasty dishes to church potlucks. (Am I old, or what?!)

I like pasta salads in general. When I saw it on the buffet, I figured it would just be a tasty pasta salad. But this was not your usual pasta salad. The dill pickles packed a powerful puckery punch. After discovering who brought the salad, I asked for the recipe and then promptly tried it myself.

The recipe Lauren shared was from the Together As Family blog. I also did a little Googling, and there are lots of versions of recipes for Dill Pickle Pasta Salad. For my version, I used extra sharp Cheddar cheese. Together as Family suggested Colby Jack, but I think the stronger flavor of extra sharp Cheddar holds up better against the powerful pickle taste. I only had enough of the dill pickles for 1 cup (without a trip to the grocery store), so I used bread and butter pickles for the remainder. (That was a suggestion from another recipe.) You can use the combination that best suits your taste buds. We liked the touch of sweetness that the bread and butter pickles provided. 

The recipe said dill pickle slices or baby dill pickles could be used. I like the chopped whole baby dill pickles for more flavor and more crunch.  

If you try it, let me know what you think! 

Dill Pickle Pasta Salad

Adapted from Together As Family blog 

For salad

1 box (16 oz) rotini pasta 

1/3 cup dill pickle juice (from pickle jar)

2 cups chopped baby dill pickles 

1 block (8 oz) cubed extra sharp Cheddar cheese

1 small onion, finely chopped (opt.)

 

Creamy Dill Dressing

1 cup mayonnaise

1/2 cup sour cream

1/3 cup dill pickle juice 

2 tbsp. chopped fresh dill (or 1 tbsp. dried dill)

1/4 tsp. salt

1/4 tsp. pepper 

 

Cook pasta in salted water according to package directions.  When pasta is done cooking, drain pasta and rinse with cold water. Move rinsed pasta to a mixing bowl and pour 1/3 cup pickle juice over it. Stir to combine. Let sit while you prepare the rest.

 

Chop the dill pickles and cut cheese into small cubes. Finely chop the white onion, if desired. (You can use green onion for a milder onion taste.)

 

In a small bowl, combine all the dressing ingredients, mixing well.

 

Drain the pasta again that was sitting in the pickle juice. Add the pasta back to the mixing bowl. Add in the pickles, cheese and white onion. Stir to combine.  

 

Pour dressing over pasta salad; stir well. Salad can be eaten right away or, if you prefer a colder salad, refrigerate for 1 to 2 hours. 

 

Store leftovers in the refrigerator. However, after sitting, the pasta absorbs the dressing, making it less creamy.