Description
A refreshing and tangy Dill Pickle Pasta Salad that combines the crunch of vegetables with the creamy texture of dressing, perfect for summer gatherings.
Ingredients
- 8 ounces rotini pasta
- 1 cup dill pickles, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons dill pickle juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the diced dill pickles, red onion, and celery.
- In a separate bowl, whisk together the mayonnaise, sour cream, dill pickle juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Add the cooled pasta to the bowl with the vegetables, then pour the dressing over the top. Gently toss to combine until everything is evenly coated.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a good stir and garnish with fresh dill if desired.
Notes
- For a protein boost, add diced cooked chicken or chopped hard-boiled eggs.
- Substitute Greek yogurt for sour cream for a lighter version, or use a vegan mayo for a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg