Description
This Dill Pickle Pasta Salad is a tangy, creamy dish perfect for summer gatherings or as a refreshing side. Featuring a zesty dill pickle dressing combined with tender shell pasta, shredded Colby-Monterey Jack cheese, and crunchy dill pickles, this salad is bright, flavorful, and easy to prepare.
Ingredients
Scale
Pasta:
- 1 lb dry shell pasta
Dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon McCormick’s Salad Supreme seasoning
- 1/8 teaspoon black pepper
- 1/2 cup dill pickle juice
- 1 tablespoon chopped fresh dill weed
Add-ins:
- 2 cups shredded Colby-Monterey Jack cheese
- 2 cups sliced dill pickles
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the dry shell pasta and cook according to package directions until al dente, about 8 to 10 minutes. Drain the pasta and rinse under cold water to cool, then set aside.
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, McCormick’s Salad Supreme seasoning, black pepper, dill pickle juice, and chopped fresh dill weed until smooth and well combined.
- Combine ingredients: In a large mixing bowl, add the cooled pasta, shredded Colby-Monterey Jack cheese, and sliced dill pickles. Pour the dressing over the mixture and gently toss until everything is evenly coated.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. Before serving, give the salad a gentle stir and garnish with extra fresh dill if desired.
Notes
- For best flavor, make the salad a few hours ahead or overnight.
- Use good-quality dill pickles and pickle juice for optimal tanginess.
- You can substitute shell pasta with rotini or elbow macaroni if preferred.
- If you prefer a lighter salad, reduce the mayonnaise and increase sour cream proportionally.
- Add chopped red onion or celery for extra crunch and flavor complexity.
