You won’t believe how this creamy dill pickle pasta salad became the star of every single potluck I’ve ever brought it to! It’s the ultimate crowd-pleaser, seriously.
I first made this on a whim one sweltering summer day, just looking for something cool and refreshing. My family took one bite and were hooked. Now, it’s requested by name for every family gathering.
The tangy dill pickles mingle with creamy cheddar and tender pasta shells, creating this perfectly balanced bite. It’s bright, a little zesty, and utterly addictive.
Here’s what you’ll need:
* 1/2 pound medium pasta shells (about 3 cups cooked)
* ⅔ cup diced sharp cheddar cheese
* ¾ cup sliced dill pickles, chopped
* 3 tablespoons minced white onion
* ½ cup mayonnaise
* ¼ cup sour cream
* 2 tablespoons fresh dill, chopped
* 1 tablespoon pickle juice (from the jar!)
* 1 teaspoon Dijon mustard
* Salt and freshly ground black pepper to taste
Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to stop the cooking.
In a large bowl, combine the cooked pasta, diced cheddar cheese, chopped pickles, and minced onion.
In a separate small bowl, whisk together the mayonnaise, sour cream, fresh dill, pickle juice, and Dijon mustard until smooth.
Pour the dressing over the pasta mixture and toss gently to coat everything evenly. Season with salt and pepper to your liking.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Pro Tip: Don’t be afraid to add a little extra chopped fresh dill if you’re a big fan!
Who would you make this surprisingly delicious pasta salad for?