Ranch Dill Pickle Pasta Salad
If you like pickles, then you’ll love this dill pickle pasta salad! Bursting with crunchy pickles, sharp cheddar cheese, red onions, and a tangy buttermilk ranch dressing, it’s the perfect make-ahead side dish for potlucks, BBQs, or weeknight dinners. Everyone will be asking for this quick and easy recipe!
Ingredients
Buttermilk Ranch
- ½ cup mayonnaise
- ½ cup Crystal Cultured Sour Cream
- ½ cup Crystal Cultured Low Fat Buttermilk
- 1½ teaspoons dried chives
- 1½ teaspoons dried dill
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt, more to taste
- ½ teaspoon black pepper, more to taste
Dill Pickle Pasta Salad
- 1 pound short pasta (i.e., fusili, gemelli, etc.)
- 1½ cups chopped dill pickles
- ¼ cup dill pickle brine
- 8 ounces sharp cheddar cheese, cubed
- 1 small red onion, thinly sliced
- Fresh dill & chives, for serving
Products used
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Cultured Sour Cream
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Cultured Low Fat Buttermilk
Directions
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Step 1
Ranch Dressing
Combine the mayonnaise, sour cream, & buttermilk in a small mixing bowl. Add the chives, dill, parsley, garlic powder, onion powder, Kosher salt, & black pepper. Whisk until smooth. Taste and add more salt and pepper as needed.
Cover the ranch dressing & refrigerate while you prepare the pasta salad. -
Step 2
Dill Pickle Pasta Salad
Bring a large pot of heavily salted water to a rolling boil. Cook the pasta until it’s al dente, according to the package instructions. Drain and rinse with cold water until the pasta is warm but not hot.Meanwhile, add the chopped dill pickles, dill pickle brine, cheddar cheese cubes, and red onion to a large salad bowl. Add the drained pasta and toss until well-combined.
Toss the pasta salad with half of the buttermilk ranch dressing. Taste and add more ranch dressing, as needed. Cover and refrigerate until ready to serve, preferably at least 1-2 hours.
Right before serving, sprinkle fresh dill and fresh chives over the top of the pasta salad.
