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Pasta Salad with Dill Pickles and Cheddar Recipe

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4.3 from 14 reviews

This creamy pasta salad loaded with tangy dill pickles, olives, and chunks of cheddar cheese is a delightful and refreshing dish perfect for potlucks and casual gatherings. The combination of flavorful dressing and crisp ingredients makes it a tasty and satisfying side or light meal.

  • Total Time: 25 minutes
  • Yield: 5 servings (1 cup each)

Ingredients

Main Ingredients

  • ½ pound dry pasta (about 2 cups of elbow macaroni)
  • ¾ cup diced dill pickles (1-2 large pickles)
  • ¾ cup finely cubed cheddar cheese (3-4 ounces)
  • 2.5 oz can sliced black olives

Dressing Ingredients

  • ½ cup mayonnaise
  • 1 Tbsp pickle juice
  • 2 Tbsp milk
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dry dill
  • pinch of cayenne pepper

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until barely al dente. Drain and rinse with cold water until the pasta is cooled. This stops the cooking process and prevents the pasta from becoming mushy.
  2. Prepare the Dressing: While the pasta cooks, whisk together the mayonnaise, pickle juice, milk, salt, pepper, garlic powder, onion powder, dry dill, and cayenne pepper in a bowl until smooth and well combined. Chill in the refrigerator to let the flavors meld.
  3. Prep the Mix-ins: Dice the dill pickles and cut the cheddar cheese into small cubes about 1/4 inch in size. Drain the sliced black olives from the can.
  4. Combine Ingredients: In a large serving bowl, mix the cooled pasta, diced pickles, cubed cheddar cheese, sliced olives, and chilled dressing. Stir gently until every bit is coated with the creamy dressing.
  5. Adjust and Serve: Taste the salad and adjust seasoning if needed. You can serve immediately for a fresh experience or cover and chill for 1 hour to allow flavors to develop more fully. The salad can be kept refrigerated for up to 24 hours before serving.

Notes

  • Using dill pickle juice in the dressing adds a distinctive tang and enhances the pickle flavor in the salad.
  • Make sure to rinse the pasta with cold water after cooking to stop it from overcooking and to cool it quickly.
  • This salad tastes better when chilled for at least an hour, allowing the flavors to meld together.
  • You can substitute elbow macaroni with other small pasta shapes like rotini or shells if desired.
  • For a lighter version, use low-fat mayonnaise and milk.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: No-Cook
  • Cuisine: American

Find it online: https://avascooking.com/pasta-salad-with-dill-pickles-and-cheddar-recipe/