Description
This Dill Pickle Pasta Salad is a creamy, tangy, and flavorful dish perfect for picnics, potlucks, or as a unique side dish. Featuring tender shell pasta tossed in a zesty dill pickle dressing, along with sharp Colby-Monterey Jack cheese and crunchy dill pickles, it offers a delightful combination of textures and tastes that pickle lovers will adore.
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 shell pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
- Prepare the dressing: In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, McCormick’s Salad Supreme seasoning, black pepper, dill pickle juice, and chopped fresh dill weed. Whisk together until smooth and well blended.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, shredded Colby-Monterey Jack cheese, and sliced dill pickles. Pour the dressing over the top and gently toss everything together until the pasta is evenly coated.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Once chilled, give the salad a quick toss and serve cold as a flavorful side dish or light main course.
Notes
- Make sure to rinse the pasta with cold water after cooking to prevent it from becoming mushy when mixed with the dressing.
- Adjust the amount of dill pickle juice according to your taste preference for more or less tanginess.
- You can substitute Colby-Monterey Jack with cheddar or your favorite mild melting cheese if desired.
- This salad tastes even better the next day after the flavors have fully melded.
- For a lower-fat version, substitute mayonnaise with light mayo and use low-fat sour cream.
