Description
A creamy, tangy pasta salad that combines dill pickles, fresh vegetables, and al dente pasta, perfect for potlucks and summer picnics.
Ingredients
Scale
- 8 oz pasta (such as rotini or penne)
- 1 cup dill pickles, diced
- 1/2 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup celery, diced
- 3/4 cup mayonnaise
- 2 tablespoons pickle juice
- Salt and pepper to taste
- Fresh dill, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, rinse under cold water to cool, and set aside.
- Combine the Ingredients: In a large mixing bowl, combine the cooled pasta with diced dill pickles, red onion, cherry tomatoes, and celery.
- Prepare the Dressing: In a separate bowl, whisk together mayonnaise and pickle juice until smooth.
- Mix Together: Pour the dressing over the pasta mixture. Gently toss everything until well combined. Season with salt and pepper to taste.
- Garnish and Serve: Top with fresh dill. Serve the salad chilled.
Notes
For a bit of extra texture, consider adding cheese—crumbled feta or aged cheddar can deepen the flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: pasta salad, dill pickle, summer recipe