Description
A tangy and creamy pasta salad featuring dill pickles, perfect for summer picnics and potlucks.
Ingredients
Scale
- 8 oz pasta (e.g., rotini or penne)
- 1 cup dill pickles, chopped
- 1/2 cup red onion, diced
- 1/2 cup celery, chopped
- 1 cup mayonnaise
- 1 tablespoon dill weed
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, add the pasta, and cook until al dente (8-10 minutes). Drain and rinse under cold water.
- Chop the Ingredients: While the pasta cooks, chop the dill pickles, dice the red onion, and chop the celery.
- Mix the Dressing: In a large bowl, combine the mayonnaise, dill weed, and apple cider vinegar. Stir until well combined.
- Combine Everything: Add the cooled pasta, dill pickles, red onion, and celery to the bowl. Gently fold to combine.
- Chill and Serve: Cover the bowl and refrigerate for at least an hour to meld flavors.
Notes
Add extra dill or other toppings like crumbled bacon or cheese for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pasta salad, dill pickles, summer recipes, picnic food, creamy salad