Dill Pickle Pasta Salad
This refreshing Dill Pickle Pasta Salad is a delicious combination of pasta, crunchy vegetables, and tangy dill pickles, all tossed in a creamy dressing. It's the perfect side dish for barbecues, potlucks, or a quick lunch.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 12 oz rotini pasta Cooked according to package instructions.
- 1 cup dill pickles, chopped
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cup celery, diced
- ½ cup mayonnaise
- ½ cup plain yogurt
- 2 tablespoons pickle juice
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- to taste salt
- to taste pepper
Instructions
- Begin by cooking the rotini pasta according to package instructions in a large pot of salted boiling water until al dente. This usually takes about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Allow it to cool completely.
- While the pasta cools, prepare the vegetables. Chop the dill pickles, halve the cherry tomatoes, finely chop the red onion, and dice the celery.
- In a mixing bowl, combine the mayonnaise, plain yogurt, pickle juice, Dijon mustard, garlic powder, dried dill weed, salt, and pepper. Whisk them together until well combined.
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables and the dressing. Stir gently until everything is evenly coated.
- Taste and adjust the seasoning if needed, adding more salt, pepper, or pickle juice according to your preference.
- Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld together.
Notes
For a little extra crunch, consider adding chopped bell peppers or shredded carrots.
You can use any type of pasta you prefer, but rotini holds the dressing and ingredients well.