Tangy Dill Pickle Pasta Salad with Cheddar Cubes
Tangy Dill Pickle Pasta Salad with Cheddar Cubes is a vibrant, refreshing twist on classic pasta salad. The tangy dill pickles add a zesty bite, while the creamy cheddar cubes and tender pasta create a satisfying dish that’s perfect for picnics, potlucks, or a quick side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 6 servings
- Category: Side dish
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb pasta (rotini, elbow macaroni, or shells)
- 1 cup dill pickles (diced)
- 1 1/2 cups cheddar cheese cubes
- 1/2 cup red onion (finely chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill (chopped)
- 2 tbsp apple cider vinegar or pickle juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool down.
- In a large bowl, mix together mayonnaise, sour cream or Greek yogurt, Dijon mustard, apple cider vinegar or pickle juice, chopped fresh dill, salt, and pepper to create the dressing.
- Toss the cooled pasta with diced dill pickles, cheddar cubes, and finely chopped red onion.
- Pour the dressing over the pasta mixture and stir gently until everything is evenly coated.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill.
Notes
- Add chopped celery or bell peppers for extra crunch.
- For a flavor twist, swap cheddar for pepper jack or smoked gouda.
- Use all Greek yogurt instead of mayo and sour cream for a lighter version.
- Leftovers keep well in the fridge for up to 3 days. Best served cold without reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
