Description
A cool and creamy pasta salad featuring crunchy dill pickles and a zesty dressing perfect for summer gatherings.
Ingredients
Scale
- 12 ounces pasta (rotini, shells, or elbow macaroni)
- 1 cup dill pickles, finely chopped
- ½ cup pickle juice from the jar
- ¾ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese (optional)
- ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Add pasta and cook according to package instructions until al dente (about 8-10 minutes). Strain and rinse under cold water.
- Prepare the Dressing: In a large mixing bowl, combine mayonnaise and sour cream (or Greek yogurt). Mix until smooth and fold in the pickle juice.
- Add Flavors: Stir in chopped dill pickles, shredded cheese, fresh or dried dill, garlic powder, and onion powder. Add salt and pepper to taste.
- Combine with Pasta: Gently mix the cooled pasta into the bowl with the dressing and pickles. Use a spatula to fold it in.
- Chill and Serve: Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made a day in advance for better flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: pasta salad, summer recipe, dill pickle salad