Description

Dill Pickle Pasta Salad is a delightful, tangy twist on a classic pasta salad. Combining creamy pasta with the zesty punch of dill pickles, this dish is perfect for a summer barbecue or a refreshing side for any meal.

Ingredients

2 cups cooked elbow macaroni or any short pasta

1 cup dill pickles, diced

1/4 cup diced red onion

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

2 teaspoons dill weed (fresh or dried)

1 tablespoon pickle juice (from the pickle jar)

Salt and pepper, to taste

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Instructions

Cook the pasta according to the package directions, then drain and rinse with cold water to stop the cooking process.
In a large mixing bowl, combine the cooked pasta, diced pickles, and red onion.
In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, dill weed, and pickle juice until smooth.
Pour the dressing over the pasta mixture and stir gently until well coated.
Taste and adjust seasoning with salt and pepper as needed.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy!

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 3-4 days.
If the salad becomes dry after storing, you can add a little extra pickle juice or mayo to freshen it up.
For a spicier version, add chopped jalapeños or red pepper flakes.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg