Dill Pickle Pasta Salad

This chilled Dill Pickle Pasta Salad is the ultimate summer side—creamy, crunchy, tangy, and packed with bold flavor in every bite. Make it ahead for effortless entertaining and watch it disappear at your next gathering.

Ingredients:

• 1 lb fusilli pasta

• ½ cup mayonnaise

• ¼ cup sour cream

• 8 dill pickle spears, chopped

• ⅓ cup pickle brine

• ¼ cup red bell pepper, chopped

• ¼ cup yellow bell pepper, chopped

• ¼ cup red onion, finely chopped

• ½ cup cherry tomatoes, halved

• ½ cup cubed cheese (cheddar or Colby Jack recommended)

• ¼–½ cup chopped pepperoni (optional)

• 1–2 tbsp fresh dill, chopped (plus extra for garnish)

• Salt & pepper, to taste

• Your favorite summer pasta salad seasoning blend

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add fusilli and cook until al dente. Drain and rinse under cold water. Set aside to cool completely.

2. Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, and pickle brine. Season with salt, pepper, and your favorite summer pasta salad seasoning.

3. Mix the salad: Add chopped pickles, bell peppers, red onion, cherry tomatoes, cheese, pepperoni, and fresh dill to the dressing. Stir to combine.

4. Combine with pasta: Add the cooled fusilli pasta to the bowl and toss everything together until well coated.

5. Chill for flavor: Cover and refrigerate for several hours or overnight to allow flavors to fully develop. Mix well and taste before serving—adjust seasoning if needed.

6. Serve & garnish: Just before serving, top with additional fresh dill for a bright, fresh finish.

High Heeled Hostess Tip:

For effortless entertaining, make this salad the day before your party and serve it straight from the fridge in a pretty ceramic bowl with a sprig of dill on top. It saves you time day-of and looks just as fabulous as it tastes!