Dill Pickle Pasta Salad
A tangy, creamy, and crunchy pasta salad combining dill pickles, tender rotini or elbow macaroni, and fresh veggies in a zesty dill dressing. Chilled for perfect flavor balance, this refreshing salad is ideal for summer gatherings.
Servings: 6 servings
Calories: 180kcal
Ingredients
- 8 oz pasta (rotini or elbow macaroni)
- 1 cup dill pickles, chopped
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup celery, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp dill weed (dried or fresh)
- 1 tbsp pickle juice
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Drain and rinse under cold water to cool completely
- Chop pickles, dice red onion and celery, halve cherry tomatoes. Add to a mixing bowl
- Whisk mayonnaise, sour cream, dill weed, pickle juice, salt, and pepper until smooth
- Add cooled pasta to vegetable bowl. Pour dressing over ingredients and toss gently to coat evenly
- Cover and refrigerate for at least 30 minutes to develop flavors
- Before serving, stir once more and adjust seasoning if needed
Notes
Use small pasta shapes for best texture
Chill salad for up to 24 hours for enhanced flavor
Storage in sealed containers keeps salad fresh for 3-4 days in refrigerator
Chill salad for up to 24 hours for enhanced flavor
Storage in sealed containers keeps salad fresh for 3-4 days in refrigerator