Description
Dill Pickle Pasta Salad is a refreshing summer dish that combines crunchy vegetables, creamy dressing, and tangy dill pickles. Perfect for potlucks, barbecues, or family gatherings, each bite offers a delightful flavor explosion that will leave everyone asking for the recipe. With its vibrant colors and textures, this salad not only tastes amazing but also looks beautiful on any table. Whip it up quickly using leftover pickles and enjoy a taste of summer no matter the season!
Ingredients
- 8 oz rotini or fusilli pasta
- 1 cup dill pickles, chopped
- Β½ cup red onion, finely chopped
- 1 cup celery, chopped
- 1 cup mayonnaise (or Greek yogurt)
- 2 tbsp dill weed (fresh or dried)
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente (about 8-10 minutes). Drain and let cool.
- While the pasta cooks, chop the dill pickles, red onion, and celery.
- In a bowl, mix mayonnaise with dill weed, salt, and pepper until smooth.
- Combine cooled pasta with chopped veggies in a large bowl. Pour in the dressing and mix gently until well-coated.
- Cover and refrigerate for at least one hour before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added flavor, consider mixing in shredded cheese or fresh herbs like parsley or cilantro. Swap dill pickles for sweet or spicy varieties based on your preference. Store leftovers in an airtight container; they keep well for up to three days in the refrigerator.