Dill Pickle Pasta Salad
This refreshing Dill Pickle Pasta Salad combines the tangy flavor of dill pickles with the heartiness of pasta, making it a perfect side dish or light meal. It's easy to prepare and can be customized with your favorite add-ins.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 spatula or large spoon
Ingredients
- 2 cups elbow macaroni uncooked
- 1 cup dill pickles chopped
- 1 cup cherry tomatoes halved
- ½ cup red onion finely chopped
- 1 cup celery diced
- 1 cup mayonnaise
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- salt to taste
- pepper to taste
- fresh dill for garnish (optional)
Instructions
- In a large pot, bring water to a boil and add a pinch of salt. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse under cold water to cool it down. Set aside to drain completely.
- In a large mixing bowl, combine the chopped dill pickles, cherry tomatoes, red onion, and celery.
- In a separate bowl, whisk together the mayonnaise, pickle juice, Dijon mustard, garlic powder, and season with salt and pepper to taste.
- Add the cooled pasta to the vegetable mixture and gently fold in the dressing until everything is well combined.
- Taste and adjust seasoning if needed. Garnish with fresh dill if desired.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to customize the salad by adding proteins like diced chicken or tuna, or other vegetables such as bell peppers or cucumbers.
It can be served as a side dish at picnics, barbecues, or gatherings.