Description
This Dill Pickle Pasta Salad is a tangy, creamy salad perfect for picnics, potlucks, or a refreshing side dish. Featuring shell pasta tossed in a zesty dill pickle dressing with shredded cheese and sliced pickles, it combines bold flavors with a satisfying texture. The unique use of dill pickle juice in the dressing adds a bright, savory punch that complements the rich mayonnaise and sour cream base.
Ingredients
Scale
Pasta:
- 1 lb dry shell pasta
Dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon McCormick’s Salad Supreme seasoning
- 1/8 teaspoon black pepper
- 1/2 cup dill pickle juice
- 1 tablespoon chopped fresh dill weed
Add-ins:
- 2 cups shredded Colby-Monterey Jack cheese
- 2 cups sliced dill pickles
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the dry shell pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to cool it down and stop the cooking process.
- Prepare Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, McCormick’s Salad Supreme seasoning, black pepper, dill pickle juice, and chopped fresh dill until well combined and creamy.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, shredded Colby-Monterey Jack cheese, and sliced dill pickles. Pour the dressing over the mixture and gently stir until all ingredients are evenly coated.
- Chill and Serve: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together. Before serving, give the salad a good stir and garnish with extra fresh dill if desired.
Notes
- Use shell pasta or any small pasta shape that holds dressing well.
- For extra tang, adjust the amount of dill pickle juice to taste.
- Make sure to chill the salad well before serving for best flavor.
- This salad keeps well in the refrigerator for up to 3 days.
- Add chopped red onion or celery for more crunch if desired.
