Dill Pickle Pasta Salad
This Dill Pickle Pasta Salad is a refreshing and tangy side dish perfect for potlucks, barbecues, or as a light meal. The combination of pasta, pickles, and creamy dressing creates a deliciously unique flavor that will have everyone coming back for seconds.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 cutting board
- set measuring cups and spoons
Ingredients
- 2 cups rotini pasta uncooked
- 1 cup dill pickles chopped, plus some for garnish
- ½ cup red onion finely chopped
- ½ cup celery diced
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon dill weed dried
- 1 tablespoon pickle juice
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente (about 10 minutes). Drain the pasta in a colander and rinse under cold water to cool.
- While the pasta is cooking, prepare the vegetables. Chop the dill pickles, finely chop the red onion, and dice the celery.
- In a mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, dill weed, pickle juice, and a pinch of salt and pepper. Mix well to create a creamy dressing.
- In a large bowl, add the cooked and cooled pasta, chopped dill pickles, red onion, and celery. Pour the dressing over the pasta salad and gently toss to combine all the ingredients.
- Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the pasta salad to a serving bowl and garnish with additional dill pickles on top.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
You can customize this salad by adding other ingredients like bell peppers, hard-boiled eggs, or grilled chicken.
This pasta salad can be made a day ahead for better flavor development, just ensure to keep it airtight in the fridge.