Description
A tangy twist on classic pasta dishes featuring dill pickles.
Ingredients
Scale
- 8 oz pasta (elbow or rotini)
- 1 cup dill pickles, chopped
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
- 1 cup mayonnaise
- 1 tbsp dill weed
- 1 tbsp pickle juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the chopped dill pickles, red onion, and celery.
- Add the cooled pasta to the bowl.
- In a separate bowl, mix together the mayonnaise, dill weed, pickle juice, salt, and pepper.
- Pour the dressing over the pasta mixture and stir until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Feel free to add other vegetables like bell peppers or carrots.
- This salad can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Dill Pickle Pasta Salad