Dill Pickle Pasta Salad with Ham
Your New Go-To Dill Pickle Pasta Salad for Summer
This pickle pasta salad is the dish everyone asks about at the cookout. Creamy dressing, sharp cheddar, savory ham, and a generous pour of pickle juice give it a tangy, craveable kick that only gets better overnight. Fresh dill ties it all together for a taste that’s pure summer. Want to bump up the protein? Use plain Greek yogurt in place of sour cream in the dressing, and swap in a high-protein or chickpea pasta.
Ingredients
- 1 lb. Jones Dairy Farm Heritage Uncured Half Ham, diced
- 8 oz. medium shell pasta
- 6 oz. cheddar cheese, diced
- 3 tablespoons white onion, minced
- 3 tablespoons fresh dill, chopped
- 1/2 cup dill pickle juice
- Dressing:
- 3/4 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup dill pickle juice
- pinch of cayenne pepper
- salt and pepper, to taste
Directions
Cook pasta according to package directions for al dente. Strain and run under cold water to stop the cooking process.
Transfer drained pasta to a medium bowl and toss with 1/2 cup of pickle juice.
Add the dressing ingredients to a small bowl and whisk to combine.
Add ham, cheese, pickles, onions, and dill to pasta, reserving a small amount of ham, pickles, and dill for garnish, and toss well.
Pour dressing over pasta mixture and toss to combine.
Refrigerate for at least one hour before serving. For best flavor, refrigerate overnight.
Garnish with remaining ham, pickles, and dill and serve.
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