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Creamy Dill Pickle Pasta Salad Recipe Easy Homemade Cheddar Ranch Delight

creamy dill pickle pasta salad - featured image

A creamy, tangy pasta salad combining dill pickles, sharp cheddar, and ranch dressing for a quick, flavorful side perfect for potlucks and picnics.

Ingredients

Scale
  • 8 ounces elbow macaroni or rotini pasta
  • 1 cup chopped dill pickles
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup ranch dressing
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped red onion (optional)
  • 1 tablespoon chopped fresh dill
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and rinse under cold water to cool. Let drain well for 5 minutes.
  2. While pasta cooks, finely chop dill pickles and red onion. Shred sharp cheddar cheese if not pre-shredded. Chop fresh dill.
  3. In a large mixing bowl, whisk together ranch dressing, mayonnaise, and lemon juice if using. Season with black pepper.
  4. Add cooled pasta to the dressing and toss gently to coat. Fold in chopped pickles, red onion, shredded cheddar, and fresh dill. Stir carefully to combine.
  5. Taste and adjust seasoning with salt and more black pepper if needed. Chill in the refrigerator for at least 30 minutes before serving.
  6. Give the salad a final stir before serving. Garnish with extra dill sprigs if desired.

Notes

Rinse pasta thoroughly after cooking to prevent stickiness. Chop pickles uniformly about pea-sized for best texture. Fresh dill is preferred but dried dill can be used in smaller amounts. Adjust ranch and mayo amounts based on saltiness and tang of your dressing. Chill salad at least 30 minutes for best flavor and creaminess. Salad keeps well for up to 3 days refrigerated.

Nutrition

Keywords: pasta salad, dill pickle, cheddar, ranch dressing, creamy pasta salad, potluck recipe, picnic side dish, easy pasta salad