Dill Pickle Pasta Salad

nibbleboard.com/recipes/dill-pickle-pasta-salad

Ingredients

Instructions

1. Bring a large pot of salted water to a boil. Cook medium shell pasta according to package directions until al dente. Drain and rinse under cold running water until completely cool.
2. Transfer the cooled pasta to a large mixing bowl. Pour ½ cup pickle juice over the pasta and toss to coat. Let it sit for 5 minutes so the shells soak up that tangy flavor.
3. Drain and discard the pickle juice from the pasta.
4. Whisk together the mayonnaise, sour cream, 4 tablespoons pickle juice, Dijon mustard, cayenne pepper, salt, and pepper in a small bowl until smooth.
5. Add the sliced pickles, diced cheddar, minced onion, and fresh dill to the pasta. Toss to combine.
6. Pour the dressing over the pasta salad and fold everything together until evenly coated.
7. Cover and refrigerate for at least 1 hour before serving. Garnish with extra fresh dill and a few pickle rounds.

Nutrition per Serving

Chef Tips

• Soaking the pasta in pickle juice is the secret weapon — it infuses tangy flavor into every shell, not just the dressing.
• Use baby dill pickles (the spears) for the best crunch. They hold up better than sandwich slices.
• Sharp cheddar works best here because the bold flavor stands up to all that pickle tang. Colby Jack is a great swap if you want something milder.
• If the salad thickens up in the fridge, stir in 1-2 tablespoons of extra pickle juice right before serving to loosen it back up.
• Make it up to 4 hours ahead for the best flavor — the dressing melds with the pasta beautifully. Beyond that, it can get a bit soggy.

Storage

Store in an airtight container in the fridge for up to 3 days. The pasta will absorb dressing over time, so add a splash of pickle juice when reheating leftovers.