Description
A creamy and savory pasta salad featuring the strong, defining flavor of dill pickles, perfect for gatherings.
Ingredients
Scale
- 1 pound rotini or elbow pasta
- 1 cup chopped dill pickles
- 1/2 cup pickle juice (from the pickle jar)
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/4 cup fresh dill, chopped
- 1/2 cup shredded cheddar cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
- While the pasta cools, prepare the dressing. In a large bowl, whisk together the pickle juice, mayonnaise, and yellow mustard until smooth.
- Add the chopped dill pickles, red onion, celery, fresh dill, salt, and pepper to the dressing mixture. Stir well to combine.
- If using, fold in the shredded cheddar cheese.
- Add the cooled, drained pasta to the dressing mixture. Toss everything together until the pasta is evenly coated.
- Cover the bowl and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld.
- Stir the salad again before serving.
Notes
- For a gluten-free version, use gluten-free pasta.
- To make this salad vegan, substitute the mayonnaise with a vegan mayonnaise and omit the cheddar cheese or use a vegan cheese alternative.
- If you prefer a less creamy dressing, reduce the mayonnaise by half and increase the pickle juice slightly.
- You can substitute rotini with small shells or bowtie pasta.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 12
- Cholesterol: 25