Dill Pickle Pasta Salad Recipe
My husband, Mike, loves dill pickles. He also isn’t a fan of macaroni salad, coleslaw or potato salad, the traditional sides of a cookout. So, a couple of years ago I started making a dill pickle pasta salad, hoping he’d have a side to eat and he loved it. In fact, everyone loved it. It was a hit!
Now, I make dill pickle pasta salad all summer long. It’s the perfect side dish to any summer gathering or party. And now that everyone I know is as addicted to it as Mike and me, I figured I would share my dill pickle pasta salad recipe so that you can all enjoy some over this Memorial Day weekend, and throughout your summer. So here goes:
Things you need:
- 1 box (16 ounces) of dry pasta shells
- 1 cup pickles, slice in half long ways and then into cubes
- 1 and 1/2 cup sharp cheddar cheese, cubed
- 1-2 cloves of minced garlic
- 3 tablespoons fresh dill
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup pickle juice
- 1/8 tsp cayenne pepper
- salt & pepper to taste
1.Boil the pasta shells to the lower end of the time range given for the boiling time, i.e. If the box says “Boil 9-11 minutes,” then boil for 9 minutes.
2. Once cooked, run under cold water to cool the shells. You can swirl or stir the shells as the water runs over them to get the hot water out of the shells.
3. Drain the pasta shells and set aside.
4. Combine mayonnaise, sour cream, pickle juice, garlic and cayenne pepper in a small bowl. Mix well until smooth and creamy.
5. Add cheese, pickles, dill and salad dressing to the drained pasta shells and stir until thoroughly mixed.
6. Refrigerate the Dill Pickle Pasta Salad before serving, at least 2 hours.
That’s it. It’s super simple, but super delicious. If you give it a try, please leave a comment below and let me know how you like it!