Description
Dill Pickle Pasta Salad combines creamy dressing, crunchy pickles, and vibrant vegetables for a tangy and refreshing side dish perfect for gatherings.
Ingredients
Scale
- 8 ounces of pasta (rotini, bowtie, or elbow)
- 1 cup dill pickles, chopped (plus some pickle juice)
- 1/2 cup red onion, finely diced
- 1 cup celery, chopped
- 1 cup sweet bell pepper, diced (any color)
- 1 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, cook the pasta according to package instructions for 8-10 minutes until al dente. Drain and rinse under cold water to cool.
- Prepare the vegetables: Chop red onion, celery, bell pepper, and dill pickles into bite-sized pieces.
- Mix the dressing: Combine mayonnaise, Dijon mustard, and pickle juice in a bowl. Whisk until smooth, then add fresh dill and season with salt and pepper.
- Combine everything: In a large bowl, mix the cooled pasta, chopped vegetables, and dressing. Stir gently to coat the pasta evenly and adjust seasoning to taste.
- Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld before serving.
Notes
- Ensure not to overcook the pasta to avoid mushy texture.
- Start with a small amount of pickle juice in the dressing and adjust to taste to avoid overwhelming the salad.
- For a creamier texture, add more mayonnaise or a splash of sour cream to the dressing.
- Let the salad sit in the fridge for a few hours or overnight for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Dill Pickle Pasta Salad, pickle pasta salad, creamy pasta salad, tangy pasta salad, picnic side dish, summer pasta salad, quick pasta salad