Dill Pickle Pasta Salad
If you love the tangy, refreshing flavor of dill pickles, this pasta salad is going to be your new favorite. Creamy, crunchy, and packed with bold pickle goodness, Dill Pickle Pasta Salad is perfect for summer gatherings, picnics, potlucks, or as a cool side dish alongside grilled meats. It’s easy to make, full of flavor, and always a crowd-pleaser.

Ingredients:
12 oz pasta (rotini, shells, or bowtie)
1 cup dill pickles, finely chopped
1/3 cup pickle juice (from the jar)
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
1/4 cup fresh dill, chopped
Optional: 1/4 cup red onion or celery, finely diced
Optional: shredded cheddar cheese or crispy bacon bits

Instructions:
Cook the pasta in well-salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Let it cool completely.

In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, pickle juice, garlic powder, onion powder, salt, and black pepper until smooth and creamy.

Add the cooled pasta to the dressing and toss well to coat evenly.

Stir in the chopped dill pickles, fresh dill, and any optional add-ins like red onion or celery.

Taste and adjust seasoning if needed—add more pickle juice for extra tang or salt and pepper as desired.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Serving Tip:
Garnish with extra fresh dill and chopped pickles before serving. This salad tastes even better after chilling and is best enjoyed cold.