Description
This Dill Pickle Pasta Salad offers a refreshing and tangy twist on traditional pasta salads. Combining tender pasta with crunchy dill pickles, red onions, and a creamy, tangy dressing made from mayonnaise and pickle juice, it’s a quick and flavorful side dish perfect for picnics, barbecues, or light lunches.
Ingredients
Scale
Salad:
- 2 cups cooked pasta (rotini, penne, or elbow)
- 1/2 cup diced dill pickles
- 1/2 cup diced red onion
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the cooked pasta, diced dill pickles, and diced red onion, gently mixing to distribute the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, dill pickle juice, salt, and pepper until smooth and well combined to create a tangy dressing.
- Toss Salad: Pour the dressing over the pasta mixture, tossing thoroughly to ensure every piece of pasta and vegetable is coated with the creamy dressing.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and develop a richer taste.
- Serve: Serve the pasta salad cold as a refreshing side dish or light meal, perfect for warm weather occasions.
Notes
- For best results, cook the pasta al dente to maintain texture after chilling.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Adjust the amount of pickle juice based on your preferred tanginess.
- Optional: Add fresh dill or chopped celery for extra flavor and crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
