Description
Tangy Dill Pickle Pasta Salad is a refreshing and flavorful pasta salad that combines the zesty crunch of dill pickles with creamy cheddar cheese and a tangy dressing. Perfect for summer picnics or as a side dish for any meal.
Ingredients
Scale
Pasta:
- 12 oz rotini or elbow pasta
Salad Mix-ins:
- 1 cup chopped dill pickles
- 1/2 cup diced cheddar cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh dill
Dressing:
- 1/2 cup pickle juice (divided)
- 2/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook the pasta until al dente, then rinse under cold water and transfer to a large bowl.
- Marinate the Pasta: Pour 1/4 cup of pickle juice over the pasta and let it sit for 5–10 minutes to absorb flavor. Drain any excess juice.
- Combine Ingredients: Add pickles, cheddar cheese, red onion, and fresh dill to the pasta.
- Make the Dressing: Whisk together mayonnaise, Dijon mustard, remaining pickle juice, salt, and pepper until smooth.
- Toss and Chill: Pour the dressing over the pasta mixture and toss until evenly coated. Chill for at least 30 minutes before serving.
Notes
- For extra tang, consider adding white vinegar or more chopped pickles.
- This salad is great for meal prep and can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
