Recipe: Tasty Dill Pickle Pasta Salad

Dill Pickle Pasta Salad. Bring Out The Best With Hellmann's® Today! A Delicious Way To Enhance Recipes Healthy Sandwiches, Wraps & More! Dill Pickle Pasta Salad is literally my favorite pasta salad ever!

I have a thing for dill pickles. This starts out like a classic pasta salad, with cubed cheddar and a creamy, garlicky dressing. But then comes the twist: the juicy crunch and sour-salty flavor of a good dill pickle. You can have Dill Pickle Pasta Salad using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Dill Pickle Pasta Salad

1. It's 1/2 box of your favorite pasta (I used rotelle today).
2. It's 1/3 cup of mayo.
3. It's 1/4 cup of cheddar, cubed.
4. You need 3 tbs of sour cream.
5. It's 1 cup of dill pickle juice (divided).
6. It's 3-4 tbs of dill pickle, diced.
7. It's 2 tbs of red onion, diced.
8. It's 2 tsp of fresh dill, chopped.
9. It's 1/4 tsp of cayenne.
10. It's to taste of Salt & Pepper.
11. You need of Optional: 1 egg, hard boiled.
12. Prepare of Optional: sliced black olives.

In fact, for good measure, it's got half a cup of the pickle juice thrown in, so that pickle-y flavor spreads throughout the whole dish. Dill Pickle Pasta Salad is the delicious side dish you'll want to make for every cookout, picnic, potluck, and family dinner from now on. Mini pasta shells, chopped dill pickles, cheddar cheese, onions, fresh dill and other seasonings mixed up with a homemade dressings… this pasta salad is sure to be everyone's favorite! Dill Pickle Pasta Salad will be an instant favorite!

Dill Pickle Pasta Salad step by step

1. Boil pasta as directed on box..
2. While the pasta is cooking, dice other ingredients..
3. When pasta is done, drain and cool with cold water. Place the pasta in a bowl and add 3/4 cup of the dill pickle juice and toss. Let sit for 5-10 minutes so that the juice can penetrate the pasta. Then drain the juice..
4. Add mayo and sour cream and the remainder of the dill pickle juice (you can reduce the amount of juice to your liking). Add all other ingredients except the cheddarand toss. Refrigerate for about 30-45 mins..
5. When ready to eat, add the cheddar and toss and serve. (The cheddar will become softer the longer it sits in the salad so only add as much as you plan to eat and store the remainder without the cheese and add later.) ENJOY!.

So many pasta salads taste too mayonnaise-y to me but the addition of the red wine vinegar gives this some tang. Plus, it tastes better when made ahead of time making it the perfect pasta salad for cookouts, potlucks, parties, and all your favorite occasions. Dis-card or save other packet for another use. In this recipe, the pickle juice cuts the richness of the mayo in a dill-heavy ranch dressing while adding a briny punch of flavor. The pasta salad also includes perfectly al dente noodles, a good measure of diced pickles, hunks of sharp cheddar cheese, fresh summer tomatoes and of course extra crispy thick-cut bacon.