Crunchy Dill Pickle Pasta Salad
A refreshing and flavor-packed pasta salad featuring dill pickles, creamy dressing, and crunchy vegetables, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 8 oz pasta (elbow or rotini) Can substitute with other pasta types like fusilli or penne.
- 1 cup dill pickles, diced Sweet pickles can be used for a different flavor profile.
- 1/2 cup red onion, finely chopped
Dressing
- 1/2 cup mayo Can use reduced-fat mayo or Greek yogurt for a lighter version.
- 1/2 cup sour cream Dairy-free sour cream can be used for vegan adaptation.
- 1 tablespoon dill weed
- 1 tablespoon pickle juice
- Salt and pepper to taste
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Drain and let cool to avoid overheating the other ingredients.
- Rinse the pasta under cold water to halt further cooking and to prevent it from clumping together.
Combining Ingredients
- In a large bowl, combine the cooled pasta, diced pickles, and finely chopped red onion.
- Mixing the add-ins while the pasta is still slightly warm allows the flavors to meld better.
Mixing the Dressing
- In a separate bowl, mix together mayo, sour cream, dill weed, pickle juice, salt, and pepper. Ensure that everything is blended well to create a cohesive dressing.
- Taste the dressing before adding it to the pasta and adjust seasonings if you prefer more tang or dill flavor.
Tossing and Chilling
- Pour the dressing over the pasta mixture and toss gently to combine all ingredients thoroughly.
- Chill the combined salad in the refrigerator for at least 1 hour before serving to allow the flavors to marry beautifully.
- A longer chill time (up to 4 hours) enhances the flavor even more.
Notes
Serve in a clear bowl for presentation and garnish with dill weed or whole pickles. Best served cold.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 36gProtein: 6gFat: 15gSaturated Fat: 4gSodium: 560mgFiber: 1gSugar: 3g
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