Description
A creamy, tangy pasta salad featuring dill pickles, sharp cheddar, and ranch dressing, perfect for potlucks, picnics, or easy dinners.
Ingredients
Scale
- 8 ounces (225 grams) elbow macaroni or rotini pasta
- 1 cup chopped dill pickles (crunchy dill spears or slices, avoid sweet pickles)
- 1 cup shredded sharp cheddar cheese
- 3/4 cup (180 ml) ranch dressing (homemade or store-bought)
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup finely diced red onion (optional)
- 1/2 cup finely chopped celery
- 2 tablespoons fresh chopped dill or 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 g) elbow macaroni and cook according to package instructions, about 7-8 minutes, until al dente. Drain well in a colander and rinse briefly under cold water to cool and stop cooking. Set aside to drain thoroughly.
- While the pasta cooks, finely chop 1 cup dill pickles, 1/2 cup celery, and 1/4 cup red onion. Shred 1 cup sharp cheddar cheese.
- In a large mixing bowl, combine 3/4 cup ranch dressing with 1/2 cup mayonnaise. Stir in 2 tablespoons fresh chopped dill (or 1 teaspoon dried), 1/2 teaspoon garlic powder, and salt and pepper to taste.
- Add the drained pasta, chopped pickles, celery, onion, and shredded cheddar to the dressing bowl. Gently fold with a spatula or large spoon until everything is coated evenly. Avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld and the salad firm up slightly.
- Before serving, gently stir the salad and taste for seasoning. Add more salt, pepper, or a splash of pickle juice if desired. Garnish with fresh dill or parsley.
Notes
Use firm, crunchy dill pickles for best texture. Freshly shredded cheddar cheese melts better and tastes brighter. Chill the salad at least 1 hour for best flavor. If salad seems dry after chilling, stir in a few tablespoons of reserved pickle juice or extra ranch dressing. Avoid overcooking pasta to prevent mushiness. Can substitute pasta with cooked cauliflower for a low-carb version. Vegan versions possible with dairy-free substitutes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (200 gra
- Calories: 320
- Fat: 20
- Carbohydrates: 22
- Fiber: 2
- Protein: 10
Keywords: pasta salad, dill pickle, cheddar cheese, ranch dressing, creamy pasta salad, easy pasta salad, potluck recipe, picnic salad