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Creamy Dill Pickle Pasta Salad with Cheddar Cubes

creamy dill pickle pasta salad - featured image
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A tangy and creamy pasta salad featuring dill pickles and sharp cheddar cubes, perfect for summer parties and casual gatherings.

Ingredients

Scale
  • 8 ounces elbow macaroni or small shell pasta (regular or gluten-free)
  • 1 cup sharp cheddar cheese, cut into small cubes
  • 1 cup dill pickles, chopped
  • 1/4 cup red onion, finely diced
  • 1 cup mayonnaise
  • 2 tablespoons dill pickle juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill weed (or 1 tablespoon fresh, finely chopped)
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 cup chopped celery
  • Optional: 1/4 cup chopped fresh parsley or chives

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain well in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely, about 5 minutes.
  2. In a large mixing bowl, whisk together 1 cup mayonnaise, 2 tablespoons dill pickle juice, 1 tablespoon Dijon mustard, 1 teaspoon dried dill weed, and 1 teaspoon sugar. Season with salt and freshly ground black pepper to taste until smooth and tangy.
  3. Chop 1 cup sharp cheddar into small cubes, 1 cup dill pickles into bite-sized pieces, and finely dice 1/4 cup red onion. Chop optional celery and fresh herbs if using.
  4. Add the cooled pasta, cheddar cubes, pickles, red onion, and optional celery/herbs to the dressing bowl. Gently fold together using a spatula or large spoon until evenly coated, taking care not to break the cheese cubes.
  5. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving to let flavors meld and dressing thicken.
  6. Before serving, gently stir the salad and taste for seasoning. Adjust salt, pepper, or pickle juice as desired.

Notes

Do not overcook pasta; rinse well under cold water to stop cooking and cool pasta. Use crunchy dill pickles for best texture. Fold salad gently to keep cheese cubes intact. Chill at least 1 hour for best flavor; overnight chilling improves taste. Adjust seasoning last as pickles vary in saltiness. Vegan and dairy-free versions possible with substitutions.

Nutrition

Keywords: pasta salad, dill pickle, cheddar cubes, creamy dressing, summer recipe, picnic side, BBQ side dish

Find it online: https://yumyep.com/creamy-dill-pickle-pasta-salad-with-cheddar-cubes-easy-recipe-for-summer-parties/