This creamy and tangy Dill Pickle Pasta Salad by Pioneer Woman is a quick and easy side dish perfect for picnics or potlucks. Made with simple ingredients like pasta, pickles, and cheddar cheese, it’s bursting with flavor and flexibility. Customize it with your favorite add-ins and enjoy its refreshing taste at any gathering!
Ingredients Needed
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup pickle juice (from the jar)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
For the Pasta Salad:
- 1 lb. dried corkscrew pasta
- 2 1/2 cups diced dill pickles, plus extra for garnish
- 2 cups diced cheddar cheese
- 2 tablespoons fresh dill, plus extra for garnish
How To Make Dill Pickle Pasta Salad
- Make the Dressing: Stir together mayonnaise, sour cream, pickle juice, black pepper, and salt in a bowl until smooth. Set aside.
- Cook the Pasta: Cook the pasta according to the package directions. Drain, rinse with cold water to cool, and drain again. Let it sit for 5 minutes to dry slightly.
- Assemble the Salad: Combine the cooled pasta, diced pickles, cheddar cheese, and fresh dill in a large bowl. Pour the dressing over the mixture and stir until everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour or up to a day. Garnish with extra diced pickles and dill before serving.
Recipe Tips
- Use fresh dill for the best flavor: Fresh dill adds a bright and fresh taste that dried dill can’t match.
- Cool the pasta completely: Rinse the pasta with cold water and let it sit for a few minutes to avoid a soggy salad.
- Dice the pickles evenly: Uniformly diced pickles ensure every bite has the perfect amount of tangy flavor.
- Add the dressing gradually: Start with half the dressing, stir, and add more if needed. This helps avoid an overly wet salad.
- Let it chill: Refrigerating the salad for at least an hour allows the flavors to blend and taste even better.
How To Store Leftovers
keep leftovers Dill Pickle Pasta Salad in a sealed container in the fridge for up to 3 days.
Nutrition Facts
- Calories: 339 kcal
- Total Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 400mg
- Potassium: 50mg
- Total Carbohydrate: 36g
- Dietary Fiber: 2g
- Sugars: 4g
More Pioneer Woman Recipes:
Pioneer Woman Dill Pickle Pasta Salad
Description
This creamy and tangy Dill Pickle Pasta Salad by Pioneer Woman is a quick and easy side dish perfect for picnics or potlucks. Made with simple ingredients like pasta, pickles, and cheddar cheese, it’s bursting with flavor and flexibility. Customize it with your favorite add-ins and enjoy its refreshing taste at any gathering!
Ingredients
Instructions
- Make the Dressing: Stir together mayonnaise, sour cream, pickle juice, black pepper, and salt in a bowl until smooth. Set aside.
- Cook the Pasta: Cook the pasta according to the package directions. Drain, rinse with cold water to cool, and drain again. Let it sit for 5 minutes to dry slightly.
- Assemble the Salad: Combine the cooled pasta, diced pickles, cheddar cheese, and fresh dill in a large bowl. Pour the dressing over the mixture and stir until everything is evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour or up to a day. Garnish with extra diced pickles and dill before serving.
Notes
- Use fresh dill for the best flavor: Fresh dill adds a bright and fresh taste that dried dill can’t match.
- Cool the pasta completely: Rinse the pasta with cold water and let it sit for a few minutes to avoid a soggy salad.
- Dice the pickles evenly: Uniformly diced pickles ensure every bite has the perfect amount of tangy flavor.
- Add the dressing gradually: Start with half the dressing, stir, and add more if needed. This helps avoid an overly wet salad.
- Let it chill: Refrigerating the salad for at least an hour allows the flavors to blend and taste even better.