Description
A zesty and creamy dill pickle pasta salad bursting with bold flavors, tangy pickles, and a creamy dressing. Perfect for picnics, potlucks, or summer barbecues, this easy side dish will leave everyone asking for seconds.
Ingredients
For the Salad:
3 cups cooked pasta (elbow macaroni, rotini, or shells)
1 1/2 cups dill pickles, diced
1/3 cup shredded carrots (optional)
1/3 cup red onion, finely diced
1/2 cup cheddar cheese, cubed (optional)
1/4 cup fresh dill, chopped (or 2 tsp dried dill)
For the Dressing:
3/4 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
1/4 cup pickle juice (adjust to taste)
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large mixing bowl, combine cooled pasta, diced pickles, shredded carrots, red onion, cheddar cheese (if using), and fresh dill.
- Mix and Chill: Pour the dressing over the salad. Toss until evenly coated. Cover and refrigerate for at least 1 hour.
- Serve: Serve chilled, garnished with extra dill or diced pickles if desired.
Notes
Customization: Add cooked chicken or ham for a protein boost, or toss in vegetables like cherry tomatoes or bell peppers.
Dietary Adjustments: Use gluten-free pasta for a gluten-free version, or swap mayo and yogurt with vegan alternatives for a vegan salad.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 325 kcal
