How long can leftovers be stored in the fridge?

Store leftovers in an airtight container in the fridge for up to 3-4 days.

Can I make dill pickle pasta salad ahead of time?

Absolutely! It actually tastes even better after it has had a couple of hours to chill in the fridge (and is even still creamy and delicious after a day or two). All those flavors have a chance to meld together in the best way. Just don't forget to save a little dressing to mix through right before serving.

Wait...why are we rinsing the cooked pasta?

I get it - rinsing pasta is usually a big no-no. But for pasta salad, it's a must! The cold water stops the cooking process and cools it down fast. It also helps to wash off the extra starch so that your pasta doesn't turn into one giant, sticky blob.

How do you keep dill pickle pasta salad from drying out?

First things first - don't undercook the pasta. Go just a bit past al dente so it stays soft and tender even once cooled. Pasta salad tends to soak up dressing the longer it sits in the fridge (although this one holds up well and stays nice and creamy!). Still, it's always a good idea to save some of the dressing on the side and mix it in right before serving to freshen things up.

Dill Pickle Pasta Salad | Maple + Mango

Description

Pickle lovers, you NEED this pasta salad in your life! This dill pickle pasta salad is loaded with crunchy pickles, sharp white cheddar, fresh dill and tossed in a creamy tangy dressing that brings all the pickle flavor you could ever want.

Ingredients

Scale

For the pasta salad:

1 pound (454 grams) uncooked short-cut pasta
2 tablespoons pickle juice, from the pickle jar
2 cups baby dill pickles, sliced into small rounds or chopped
2 cups small diced sharp white cheddar cheese
½ white onion, finely chopped
¼ cup chopped fresh dill
Optional extra add-ins (see notes)

For the dressing:

1 cup mayonnaise
½ cup sour cream
½ cup pickle juice
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt, or to taste
¼ teaspoon cayenne pepper
optional flavor boost: 1 teaspoon bouillon powder or soy sauce

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Instructions

Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and immediately rinse under cold water until the pasta is cooled. Drain well and place in a large mixing bowl. Drizzle 2 tablespoons of pickle juice over the pasta, give it a quick toss and set it aside while you make the dressing.
Make dressing: Whisk together all the dressing ingredients in a small bowl until smooth and creamy.
Combine: Add the chopped pickles, white cheddar cheese, white onion, fresh dill and any extra add-ins to the bowl with the pasta. Pour over about ¾ of the dressing and toss together until well combined.
Chill and serve: Cover and refrigerate for at least 1 hour to let the flavors really come together. Once ready to serve, toss with the remainder of the dressing, adjust seasonings to taste and enjoy!

Notes

Optional extra add-ins: Customize your dill pickle pasta salad by tossing in a little something extra. Here are some ideas: pickled jalapenos, chopped crispy bacon on top, extra pickled veggies, a boost of protein like shredded chicken, cubed ham, tuna or chopped up hard boiled eggs.
Tip: Cook your pasta a little longer than usual – about 1 to 2 minutes past al dente. It helps the pasta to stay nice and soft even after it cools down. Also for the best dressing, use real mayonnaise and full fat sour cream.
Storage and Make Ahead: Store leftovers in an airtight container in the fridge for up to 3-4 days. This is also the perfect make ahead pasta salad – it actually tastes even better after it chills in the fridge for a couple of hours and is still creamy and delicious after a day or two.