Dill Pickle Pasta Salad
Dill Pickle Pasta Salad is the perfect side dish recipe for any occasion or gathering! This unique and flavorful salad is sure to impress.
Servings: 10 servings
Equipment
Ingredients
For the pasta salad
- 12 ounces dry rotini pasta
- ½ cup dill pickle juice
- 2 cups whole dill pickles sliced and cut into quarters
- 2 cups cheddar cheese cut into small cubes
- ½ cup white onion diced
For the dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons dill pickle juice
- 2 tablespoons fresh dill chopped
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon onion powder
Instructions
- In a large pot of boiling water, cook pasta until it is al dente. Strain the water from the pasta. Rinse the pasta with cold water and strain.
- Place the pasta in a medium bowl and pour the pickle juice over the top. Toss the pasta well so pickle juice coats all the pasta. Let this sit for 5 minutes, then strain out the excess pickle juice.
- In a large bowl, combine all of the salad ingredients (including strained pasta), then toss to combine.
- In a medium bowl, stir together all dressing ingredients until well-mixed. Pour the dressing over the salad and toss to combine until the pasta salad is evenly coated in dressing.
- Serve immediately or refrigerate until serving time.
Notes
- The pasta should be cooked to al dente, meaning that the pasta is cooked (softened) but still firm. You don’t want the pasta too soft, or it will fall apart when tossed with the other ingredients.
Nutrition
Calories: 347kcal | Carbohydrates: 29g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 775mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg
