Description
This Tangy Dill Pickle Pasta Salad is a flavorful and refreshing dish perfect for summer gatherings. The combination of tangy pickles, creamy dressing, and tender pasta creates a delightful side dish that is sure to impress your guests.
Ingredients
Scale
Pasta:
- 12 ounces rotini or elbow pasta, cooked and cooled
Salad:
- 1 1/2 cups chopped dill pickles
- 1/2 cup finely diced red onion
- 2/3 cup shredded cheddar cheese
- 1/4 cup fresh chopped dill
Dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup pickle juice (from the jar)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, salt, and pepper.
- Combine Ingredients: Add the cooled pasta, chopped pickles, red onion, shredded cheese, and fresh dill to the bowl. Toss everything together until evenly coated with the dressing.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld. Adjust seasoning if needed before serving.
Notes
- For an extra tangy kick, add a splash more pickle juice just before serving.
- You can substitute Greek yogurt for sour cream if preferred.
- This salad tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
