Description
This Dill Pickle Pasta Salad combines the tangy, zesty flavor of dill pickles with the creamy richness of a traditional pasta salad. It’s the perfect side dish for barbecues, picnics, or any gathering. Full of crunch, flavor, and texture, it’s a great addition to your healthy recipes lunch or a quick dinner idea.
Ingredients
Units
Scale
- 8 oz rotini pasta (or your choice of pasta)
- 1/2 cup dill pickle juice
- 1/2 cup mayo (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup dill pickles (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse under cold water to cool.
- Make the dressing: In a bowl, whisk together the dill pickle juice, mayo (or Greek yogurt), Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
- Combine the salad: In a large mixing bowl, add the cooled pasta, chopped dill pickles, red onion, and fresh parsley. Pour the dressing over the ingredients and toss until everything is well coated.
- Chill: Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Garnish with additional fresh parsley or dill pickles, if desired, and serve chilled.
Notes
- For a creamier version, increase the amount of mayo or yogurt.
- You can add a pinch of dill weed or extra chopped dill pickles for even more pickle flavor.
- If you prefer a tangier dressing, add a little more pickle juice or vinegar.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg