Dill Pickle Pasta Salad No Mayo Recipe

I absolutely love this dill pickle pasta salad because it’s the perfect blend of tangy and cheesy goodness, making every bite an adventure. Plus, it’s a total crowd-pleaser at picnics, and you won’t find a trace of mayo, which keeps it light and refreshing—just the way I like it!

This Dill Pickle Pasta Salad has no mayo, and that is just fine with me. It features 8 ounces of rotini, cubed cheddar, and sliced dill pickles.

The flavor is kicked up a notch with diced red onion, fresh dill, and good old pickle juice. Add a touch of Dijon mustard and olive oil, and the whole thing becomes a refreshing, zesty side perfect for summer cookouts.

Ingredients

Pasta:
Full of carbs to get you going.

Perfect as a bed for a salad.

Cheddar Cheese:
Imparts a silky mouthfeel; an excellent source of protein, as well as calcium.

Dill Pickles:
Impart a sharp, zesty taste with few calories.

Red Onion:
Delivers a crunch with a trace of sweetness, is rich in antioxidants.

Olive Oil:
Fats that are healthy and have properties that combat inflammation.

Ingredient Quantities

• 8 ounces (about 2 cups) dried pasta, such as rotini or bowties
• 1 cup cubed cheddar cheese
• 1 cup sliced dill pickles
• 1/3 cup finely diced red onion
• 1/2 cup chopped celery
• 1/4 cup chopped fresh dill
• 1/4 cup pickle juice
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Prepare the pasta in accordance with the package directions until it has reached the desired level of doneness, which should be just this side of fully cooked. Drain the pasta—but do not rinse it—if you are using the saucepan method above. If you have cooked your pasta in a pot, rinse it under cold running water. This will ensure that the pasta stops cooking, while also cooling it down enough to ensure that it doesn’t get gloppy or clump together.

2. In a big mixing bowl, blend together the pasta (which has been cooked and cooled), sharp Cheddar cheese (cut into cubes), dill pickles (cut into slices), red onion (diced finely), celery (diced small), and fresh dill (chopped).

3. The dressing is prepared by whisking together the pickle juice, olive oil, Dijon mustard, garlic powder, onion powder, salt, and pepper in a small bowl.

4. In the large mixing bowl, pour the salad dressing over the pasta salad components.

5. Everything should be gently tossed together so that the pasta, cheese, pickles, and vegetables are well coated with the dressing.

6. Flavor and fine-tune the seasoning with any additional salt and pepper that might be necessary.

7. Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour so that the flavors can meld together.

8. Prior to serving, stir the pasta salad well to redistribute the dressing and ensure that all ingredients are mixed together nicely.

9. Place the dill pickle pasta salad into a dish for serving or into individual bowls for serving.

10. If desired, garnish with more fresh dill and serve very cold. Relish this refreshing, zesty, and mayonnaise-free dill pickle pasta salad!

Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Small bowl
5. Whisk
6. Cutting board
7. Knife
8. Measuring cups
9. Measuring spoons
10. Plastic wrap or lid for covering
11. Serving dish or individual bowls

FAQ

• Can I make this pasta salad gluten-free?This recipe is easily made gluten-free, using your favorite gluten-free pasta.
• How do I store leftovers?Refrigerate any remaining food in an airtight container for up to 3 days.
• Can I use a different cheese?For sure! Exchange the cheddar for any cheese you like, such as Monterey Jack or pepper jack, for a little kick.
• What type of pasta works best?Pasta shapes that are great for this salad include rotini and farfalle (bowties), but you can use any short pasta you like.
• Can I add more vegetables?Absolutely, adding vegetables such as cherry tomatoes and bell peppers will provide extra color and crunch.
• Is it possible to make this salad vegan?For a vegan version, opt for plant-based cheese and ensure your pasta and mustard are also vegan-friendly.
• What should I do if I don’t have fresh dill?If you cannot find fresh dill, you can replace it with 1 tablespoon of dried dill, although you will get the best flavor from fresh dill.

Substitutions and Variations

Try using Monterey Jack or Swiss cheese for a different flavor instead of cheddar cheese.
If red onion is not available, green onions or shallots can be used as substitutes.
You can use dried dill for the fresh dill; just use about 1 tablespoon because the dried herb is more concentrated.
Instead of using olive oil, you could use avocado oil or grapeseed oil.
Should Dijon mustard not be on hand, whole grain mustard or yellow mustard can serve as substitutes.

Pro Tips

1. Chill the Ingredients Before assembling the salad, chill the pickle juice and veggies in the fridge. This will help keep the salad cold and refreshing, especially if serving on a warm day.

2. Use Block Cheese Opt for a block of cheddar and cube it yourself rather than pre-packaged cubes. Freshly cubed cheese tends to have better texture and melts less into the salad.

3. Experiment with Pasta Varieties While rotini or bowties are recommended, trying other pasta shapes like fusilli or shell pasta could enhance texture and presentation.

4. Add a Crunch Element Toasted pine nuts or sunflower seeds can add an extra layer of crunch and nuttiness to balance the tangy flavors.

5. Let It Marinade Longer While an hour in the fridge is suggested, letting the salad sit overnight can deepen the flavors, making it even more delicious the next day.