Description
This Dill Pickle Pasta Salad is a quick and tangy dish perfect for a refreshing side or light lunch. Featuring cooked pasta tossed with diced dill pickles, red onion, and a creamy dill pickle mayonnaise dressing, it offers a bright and zesty flavor that’s both unique and satisfying. Ready in just 10 minutes and ideal for chilling ahead, this salad is a crowd-pleaser for summer picnics, barbecues, or any casual gathering.
Ingredients
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 mix them together to evenly distribute the vegetables throughout the pasta.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, dill pickle juice, salt, and pepper until the dressing is smooth and well combined.
- Toss Salad: Pour the dressing over the pasta mixture. Toss gently but thoroughly to coat every piece of pasta and vegetable evenly with the creamy dressing.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 1 hour. This chilling time allows the flavors to meld and intensify, giving the salad a deliciously tangy taste.
- Serve: After chilling, give the salad a quick stir, then serve cold as a refreshing side dish or light meal.
Notes
- For best results, cook the pasta just until al dente to prevent a mushy texture in the salad.
- You can substitute mayonnaise with a lighter yogurt-based dressing for a healthier version.
- Adjust the amount of dill pickle juice based on your preference for tanginess.
- Add chopped fresh dill or parsley for an extra burst of herb flavor if desired.
- This salad can be stored covered in the refrigerator for up to 3 days.
