Description
This tangy and creamy Dill Pickle Pasta Salad is a zesty twist on the classic, packed with crunchy pickles, crisp vegetables, and fresh dill—perfect for gatherings, meal prep, or weeknight dinners.
Ingredients
- 12 oz pasta (rotini, farfalle, or macaroni)
- 1 cup dill pickles, chopped
- 1/4 cup pickle juice
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp fresh dill, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup bell pepper, finely diced (optional)
- 1/4 cup celery, chopped
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and let it cool.
- In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, pickle juice, chopped fresh dill, salt, and pepper until smooth.
- Add the cooled pasta, chopped dill pickles, diced red onion, bell pepper (if using), and celery.
- Gently toss everything to coat well with the dressing.
- Taste and adjust seasoning, adding more pickle juice, salt, or pepper as desired.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Notes
- Add cooked chicken for a protein boost.
- Try different pasta shapes for variety.
- Use Greek yogurt to lighten up the dish.
- Stir in shredded cheese for extra richness.
- Salad flavor improves after a few hours in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
