Pasta Salad with Dill Pickles
Loaded with tangy dill pickles, olives, and chunks of cheddar cheese, this creamy pasta salad is a favorite! It's always a hit at potlucks.
Equipment
Ingredients
- ½ pound dry pasta about 2 cups of elbow macaroni
- ¾ cup diced dill pickles 1-2 large pickles
- ¾ cup finely cubed cheddar cheese 3-4 ounces
- 2.5 oz can sliced black olives
Dressing:
- ½ cup mayonnaise
- 1 Tbsp pickle juice
- 2 Tbsp milk
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dry dill
- pinch of cayenne pepper
Instructions
- Cook pasta in salted boiling water until barely al dente. Drain and rinse with cold water until cooled.
- While pasta is cooking, prepare the rest of the salad. For the dressing, whisk together the mayo, pickle juice, milk, salt, pepper, garlic powder, onion powder, dill, and cayenne. Chill.
- Dice the pickles. Cut the cheese into small cubes (about 1/4"). Drain the olives.
- In a large serving bowl, combine the cooled pasta, pickles, cheese, sliced olives, and dressing. Stir until all the ingredients are well coated with dressing.
- Taste and adjust seasonings if desired. You can serve immediately, or chill for an hour, or up to 24 hours.
Notes
- Make sure you don't overcook your pasta!
- Leftovers will last in the refrigerator for 3-4 days. As the pasta absorbs the dressing, you may need to add more milk or mayo.
Nutrition
Serving: 1cupCalories: 420kcalCarbohydrates: 36gProtein: 11gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 27mgSodium: 930mgPotassium: 168mgFiber: 2gSugar: 2gVitamin A: 295IUVitamin C: 1mgCalcium: 161mgIron: 1mg
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