Description
A creamy, tangy dill pickle pasta salad featuring al dente rotini, crunchy celery, sharp red onion, and a zesty dressing infused with pickle juice and fresh dill—perfect for summer gatherings or easy meals.
Ingredients
Scale
- 12 oz (340 g) rotini or bow-tie pasta
- 1 cup dill pickle slices, chopped
- ¼ cup dill pickle juice
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 small red onion, finely diced
- 2 tbsp fresh dill (or 2 tsp dried dill)
- 1 celery stalk, finely diced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook pasta according to package instructions until al dente; drain and rinse under cold water to cool.
- Finely chop dill pickles, celery stalk, and red onion into small, uniform pieces.
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, and dill pickle juice until smooth.
- Fold in chopped fresh dill to the dressing.
- In a large bowl, combine cooled pasta, chopped pickles, celery, and red onion.
- Pour dressing over salad and gently toss to coat evenly.
- Season with salt and freshly ground black pepper to taste.
- Refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
Use rotini or bow-tie pasta for best dressing absorption. Chill salad for a minimum of one hour to enhance flavors. For vegan or dairy-free options, substitute mayonnaise and sour cream with plant-based alternatives. Stir salad before serving if stored for multiple days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg