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Andrew Fowler

Dill Pickle Pasta Salad

Print Recipe
Prep Time 55 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry small pasta shells
  • 1 tbsp fine salt for pasta water
  • 1/4 cup dill pickle brine divided
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/4 cups diced dill pickles drained
  • 4 oz cheddar cut into small cubes
  • 2 tbsp finely minced red onion
  • 3 tbsp chopped fresh dill

Method
 

  1. Boil shells in water with tablespoon salt until fully tender. Drain; rinse briefly under cool water and drain thoroughly.
  2. Toss pasta with 2 tablespoons pickle brine; let stand 5 minutes. Mix remaining brine with mayonnaise, sour cream, Dijon, garlic powder, and pepper.
  3. Fold dressing through shells with drained pickles, cheddar, red onion, and dill.
  4. Cover; refrigerate at least 30 minutes to chill pasta and settle flavors; prep time includes chilling.
  5. Keep refrigerated until needed; stir before serving. Refrigerate leftovers within 2 hours.