Description
A zesty and creamy Dill Pickle Cheddar Pasta Salad that’s perfect for summer picnics, potlucks, or a tasty lunch. Tangy dill pickles, sharp cheddar, and tender pasta come together for a dish that’s both nostalgic and refreshingly bold.
Ingredients
Scale
- 8 ounces elbow macaroni (uncooked – any pasta shape works)
- 1 cup dill pickles, finely chopped
- 1 cup sharp cheddar cheese, shredded (mild cheddar also works)
- 1/2 cup red onion, finely diced (or substitute shallots)
- 1/2 cup mayonnaise (or use Greek yogurt for a lighter twist)
- 2 tablespoons pickle juice
- 1 teaspoon dried dill (fresh dill if available)
- Salt and pepper, to taste
Instructions
- Cook elbow macaroni according to package instructions. Drain and rinse under cold water to cool and prevent overcooking.
- In a large bowl, mix together the chopped dill pickles, shredded cheddar cheese, diced red onion, and cooled pasta.
- In a separate bowl, whisk together mayonnaise, pickle juice, dried dill, salt, and pepper. Pour over the pasta mixture and toss gently to coat.
- Taste and adjust seasoning if needed. For extra tang, add a bit more pickle juice. Cover and chill for at least 30 minutes before serving.
Notes
To make this gluten-free, simply substitute with your favorite gluten-free pasta. Try adding bell peppers or crispy bacon for extra flavor. This salad gets even better the next day—just stir before serving!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: pasta salad, dill pickle, cheddar, summer side, picnic recipe