I have a confession to make: I have never really liked creamy pasta salads. For the longest time, I was strictly on team vinegar-based dressing. But then I started thinking about pickles, which happen to be one of my ultimate favorite foods on the planet, and a wild idea popped into my head. Could I make a pickle-forward dish that completely flips the script?
As I got to experimenting in the kitchen, this absolute masterpiece was born. It turns out that pickles work incredibly well with a tangy, creamy dressing when you balance it out just right. Paired with sweet onion, sharp cheddar cheese, and a massive amount of pickles, it is the ultimate cool and creamy cookout companion. Whether you are bringing it to a summer barbecue or just prepping a batch for lunch, this dish will completely change how you view pasta salad.
How To Make This Pickle Pasta Salad
The key to making this salad a total crowd-pleaser is all in the contrast of textures and flavors. Instead of using just one type of pickle, we are doubling down. We use chopped dill pickles for that classic sour punch, and chopped bread and butter pickles to bring a subtle, necessary sweetness. Combined with the crunch of diced sweet onion and the rich bite of cubed marbled sharp cheddar, every single forkful gives you a different, amazing combination.
For the pasta base, go ahead and boil up five cups of rotini. I love using a protein-packed pasta variety to sneak in some extra nutrition, but standard rotini works beautifully too. If you’re gluten free, just substitute in your favorite gluten free pasta (I like this one). While your pasta cooks and cools, you can whisk together the dressing. We are swapping a portion of the traditional mayo with nonfat Greek yogurt to keep things light and tangy without losing an ounce of richness. Whisk that with a splash of real pickle juice, a tablespoon of Dijon mustard, fresh chopped dill, salt, and cracked black pepper. Toss it all together in a massive bowl and let the flavors mingle.
Tips and Tricks for the Perfect Salad
- Let it cool: Make sure your pasta is completely cool before tossing it with the dressing. If the noodles are still hot, they will absorb the dressing too quickly and melt your cheese cubes, leaving you with a dry salad.
- Get the right chop: Try to dice your sweet onion quite small so it disperses evenly, but keep your cheddar cheese and pickles in slightly larger, bite-sized pieces so they do not get lost in the rotini coils.
- Make it ahead: This is one of those magical dishes that actually tastes better after sitting in the fridge for an hour or two. The pasta soaks up that herbaceous dill and pickle juice dressing, making every bite incredibly flavorful.
More Pasta Salad Recipes
If you’re looking for more delicious and easy pasta salad ideas, check out these other favorites from the blog:
- Caprese Pasta Salad
- Street Corn Pasta Salad
- High Protein Chimichurri Steak Pasta Salad
- Hot Honey Peach Pasta Salad
People Also Ask (FAQs)
Can I make this dairy-free? You can easily make this dairy-free with two simple swaps. Use a plant-based dairy-free Greek yogurt alternative in place of the standard yogurt, and choose your favorite vegan cheddar cheese block cut into cubes.
How long does this pasta salad keep in the fridge? Stored in an airtight container, this salad stays fresh and delicious for up to three to four days. If it seems a little dry when you pull it out for leftovers, just stir in an extra tablespoon of pickle juice to revive the creaminess.
Can I use dried dill instead of fresh? Fresh dill really gives this salad that vibrant flavor, but you can use dried dill in a pinch. Since dried herbs are more potent, reduce the amount to about one tablespoon and adjust to your taste.
Pickle Pasta Salad
Equipment
- Stove Top
- Pasta Pot
- Mixing Bowl
Ingredients
- 5 cups rotini pasta protein pasta preferred
- 1 cup dill pickles chopped
- 1 cup bread and butter pickles chopped
- 1 cup marbled sharp cheddar or any cheddar, chopped into small cubes
- 1/2 cup sweet onion diced
- 1/2 cup light mayo
- 1/2 cup nonfat Greek yogurt
- 1/3 cup pickle juice
- 2.5 tbsp fresh chopped dill if using dried dill, use about 1 tbsp
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions. Once cooked, drain the pasta and rinse it under cold water until it is completely cooled to the touch.
- While the pasta is cooling, prepare your mix-ins by chopping the dill pickles, bread and butter pickles, and marbled sharp cheddar cheese, and finely dicing the sweet onion.
- In a large mixing bowl, combine the mayo, nonfat Greek yogurt, pickle juice, fresh chopped dill, Dijon mustard, salt, and cracked black pepper. Whisk the dressing components together thoroughly until the mixture is smooth and uniform.
- Add the cooled rotini pasta, chopped pickles, cheddar cheese cubes, and diced sweet onion directly into the bowl with the dressing.
- Use a large spatula to gently toss all of the ingredients together until every noodle is perfectly coated in the dressing and the mix-ins are evenly distributed.
- Cover the bowl and place it in the refrigerator to cheat and chill for at least thirty minutes before serving to let the flavors meld together beautifully. Enjoy your fresh batch of salad, which makes eight cups total.
