Description

Look, I know what you’re thinking. “Pickles in pasta salad? This person has lost their damn mind.” But hear me out — this tangy, creamy, absolutely addictive mess is about to become your new obsession. We’re talking tender pasta tossed with crunchy dill pickles, sharp cheddar, and a creamy dressing that’s basically pickle juice’s cooler, more sophisticated cousin. It’s the kind of side dish that shows up to a potluck and suddenly everyone’s asking for the recipe while secretly wondering why they never thought of this genius combo. Trust me, once you go pickle pasta, you never go back.

Ingredients

Scale

For the Base:

12 oz rotini or bowtie pasta (something with nooks and crannies)
1 cup dill pickles, diced (don’t you dare use sweet pickles)
1 cup sharp cheddar cheese, cubed small
1/2 red onion, finely diced
3 hard-boiled eggs, chopped
1/2 cup celery, diced
1/4 cup fresh dill, chopped (or 2 tbsp dried)

For the Dressing:

3/4 cup mayonnaise (the good stuff, not that miracle whip nonsense)
1/4 cup sour cream
3 tbsp pickle juice (this is where the magic happens)
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 tbsp sugar (trust the process)

For Finishing:

Extra dill for garnish
A few whole pickles for the dramatic effect
More cheese because why not

Instructions

Step 1: Cook the Pasta Like You Mean It

Bring a big pot of salted water to a rolling boil — we’re talking Dead Sea levels of salt here.

Cook pasta according to package directions until al dente. Nobody likes mushy pasta salad.

Drain and rinse with cold water until completely cool. This stops the cooking and prevents pasta salad tragedy.

Step 2: Prep Your Supporting Cast

While pasta cooks, dice up all your add-ins. Keep everything roughly the same size so every bite is perfect.

Hard-boil those eggs if you haven’t already. Pro tip: older eggs peel easier.

Dice your pickles but save some of that precious pickle juice — we’re using it.

Step 3: Make the Dressing That Dreams Are Made Of

In a large bowl, whisk together mayo, sour cream, pickle juice, vinegar, and Dijon.

Add garlic powder, onion powder, sugar, salt, and pepper. Whisk until smooth.

Taste and adjust — need more tang? Add more pickle juice. Want it creamier? More mayo.

Step 4: Bring It All Together

Add the cooled pasta to your dressing bowl. Toss until every piece is coated.

Fold in pickles, cheese, onion, eggs, celery, and fresh dill. Be gentle — we’re not making mashed potatoes here.

Season with salt and pepper. Taste and adjust because you’re the boss of your own pasta salad.

Step 5: Let It Chill and Get Its Life Together

Cover and refrigerate for at least 2 hours. Seriously, don’t skip this — it needs time to marry and become amazing.

Give it a good stir before serving and add more dressing if it looks dry.

Garnish with extra dill and a few pickle spears because presentation matters.

Notes

Perfect alongside grilled burgers, BBQ ribs, or fried chicken.

Honestly amazing just eaten straight from the bowl while standing in the kitchen.

Bring it to potlucks and watch people lose their minds in the best way.

Pack it for picnics — it travels like a champ and doesn’t need heating.

Prep Time: 25 minutes

Nutrition

Calories: ~320 kcal
Fat: ~18g
Carbohydrates: ~32g
Protein: ~8g