Dill Pickle Pasta Salad is the perfect side for any BBQ!
This tangy pasta salad is simple to make, tangy, and delicious!
Dill Pickle Pasta Salad Is So Tangy!
I believe the all of us fall into two camps; those of us who love vinegar and those of us who are indifferent to vinegar. I definitely fall into the LOVE vinegar camp. This is why I’m drawn to Buffalo sauce, vinaigrettes, mustards and all condiments that are vinegar based. In fact, I love wing sauce so much, I put it in my Buffalo Bloody Mary.
As I kid, you could often find me standing with the fridge door open, sipping on pickle juice. I know that sounds absolutely disgusting, but I thought it was the best drink ever. There was something about that briny flavor that appealed to my taste buds more than Kool-Aid ever could!
I stopped drinking pickle juice, but I haven’t stopped eating pickles. My favorite ways to eat pickles are this “Fried” Dill Pickle Dip and these Baked Pickle Chips. Dill pickles can be quite strong, but whether you are pickle fanatic or not, you would love the slight tang and unique taste of these recipes. The same holds true for this dill pickle pasta salad recipe.
About Dill Pickle Pasta Salad
- This salad is incredibly easy to make and I tried to lighten things up by using plain, Greek yogurt in the dressing. You use more or less mayo or yogurt depending on your preference, but keep in mind that the yogurt also has a fair amount of “tang”.
- To add more creaminess and to cut the vinegar, I added cubed Colby jack cheese. Again, what cheese you use is up to you. Cheddar would be great, as would pepper Jack or provolone cheese.
- The seasoning for this pasta salad recipe is mild, I used just a little garlic salt, onion powder, and cayenne pepper. A little oregano, white pepper, or ranch seasoning would be great, although keep in mind that the ranch seasoning packets have added salt they may not be needed.
This dill pickle pasta salad is a fun, easy, compliment to any bbq, potluck or cookout!
- 1 lb rotini pasta
- 4 oz cubed Colby cheese
- 1 cup chopped pickles
- ⅔ cup mayo
- ⅔ cup plain Greek yogurt
- 3/4 teaspoon garlic salt
- ⅓ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Prepare pasta according to package directions, drain and rinse under cold water.
In a bowl, combine the pasta, the cheese, and the pickles.
In a separate bowl, stir together the mayo, yogurt, garlic salt, onion powder, and cayenne pepper. Pour dressing over pasta, turning to coat.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g