Description
Loaded with tangy dill pickles, olives, and chunks of cheddar cheese, this creamy pasta salad is always a hit at potlucks and gatherings.
Ingredients
- ½ pound dry pasta (about 2 cups elbow macaroni)
- ¾ cup diced dill pickles (1–2 large pickles)
- ¾ cup finely cubed cheddar cheese (3–4 ounces)
- 2.5 oz can sliced black olives
- ½ cup mayonnaise
- 1 Tbsp pickle juice
- 2 Tbsp milk
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dry dill
- Pinch of cayenne pepper
Instructions
1. Cook pasta in salted boiling water until barely al dente. Drain and rinse with cold water until cooled.
2. While pasta is cooking, whisk together the mayonnaise, pickle juice, milk, salt, pepper, garlic powder, onion powder, dry dill, and cayenne pepper for the dressing. Chill until ready to use.
3. Dice the dill pickles and cut the cheddar cheese into small cubes about 1/4-inch in size. Drain the sliced olives.
4. In a large serving bowl, combine the cooled pasta, diced pickles, cubed cheese, sliced olives, and dressing. Stir until evenly coated.
5. Taste and adjust seasonings if desired. Serve immediately or chill for up to 24 hours before serving.
Notes
Do not overcook the pasta or the salad may become mushy.
Leftovers can be stored in the refrigerator for 3-4 days.
As the pasta absorbs the dressing over time, stir in additional milk or mayonnaise before serving if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 930mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0.04g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 27mg