Dill Pickle Pasta Salad

A creamy, tangy pasta salad packed with crisp dill pickles, celery, red onion, sharp cheddar, and fresh dill. It is ideal for picnics, potlucks, and easy make-ahead lunches.

Prep: 20 min · Cook: 10 min · Yield: 8 · Method: Stovetop

Ingredients

• 12 ounces rotini pasta
• 1.5 cups dill pickles
• 1 cup cheddar cheese
• 1 cup celery
• 0.5 cup red onion
• 0.75 cup plain greek yogurt
• 0.5 cup mayonnaise
• 0.25 cup dill pickle juice
• 2 tablespoons fresh dill
• 1 teaspoon dijon mustard
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, usually 8 to 10 minutes. Drain, rinse under cold water until cool, and drain well again. (about 10 min) — Boiling
2. While the pasta cooks, whisk the yogurt, mayonnaise, pickle juice, dill, mustard, garlic powder, and black pepper in a large bowl. (about 3 min)
3. Add the cooled pasta, chopped pickles, cheddar, celery, and red onion to the bowl. Toss until evenly coated. (about 4 min)
4. Cover and refrigerate for at least 1 hour so the flavors meld. Stir before serving; if the salad seems dry, loosen it with 1 to 2 tablespoons of pickle juice. (about 60 min) — Refrigerated