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Creamy Dill Pickle Pasta Salad with Cheddar Cheese

Overhead view of a bowl of creamy pickle pasta salad mixed with dill and topped with shredded cheddar cheese.

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Make this zesty and creamy dill pickle pasta salad, a refreshing side dish perfect for BBQs, picnics, or quick weeknight dinners. It features tender pasta, crunchy pickles, and a tangy homemade dressing.

Ingredients

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  • 1 pound rotini pasta
  • 1 cup dill pickle relish, drained
  • 1 cup chopped dill pickles
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 1/4 cup pickle juice (from the pickle jar)
  • 2 tablespoons yellow mustard
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced (optional)
  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. While the pasta cooks, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, pickle juice, yellow mustard, sugar, salt, and pepper until smooth. This is your homemade pickle dressing.
  3. In a large bowl, combine the cooled pasta, drained dill pickle relish, chopped dill pickles, and shredded cheddar cheese.
  4. Pour the dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
  5. If using, fold in the sliced green onions and crumbled bacon.
  6. Cover the bowl and chill the pickle pasta salad in the refrigerator for at least 2 hours before serving. Chilling allows the flavors to blend.
  7. Taste and adjust seasoning before serving as a refreshing side dish for your next BBQ or potluck.

Notes

  • For extra crunch and tang, reserve a few pickle slices to chop and stir in just before serving.
  • If you are meal prep pasta salad for the week, keep the bacon separate until serving to maintain crispness.
  • This recipe is excellent for potluck pasta salad ideas because it holds up well when kept cold.

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