Description
A refreshing and tangy pasta salad featuring dill pickles, perfect for summer gatherings.
Ingredients
Scale
- 1 pound pasta (rotini or elbow macaroni)
- 1 cup mayonnaise
- 1/4 cup pickle juice
- 2 tablespoons yellow mustard
- 1 tablespoon sugar
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 2 cups chopped dill pickles
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup fresh dill, chopped
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
- In a large bowl, whisk together the mayonnaise, pickle juice, yellow mustard, sugar, celery salt, and black pepper until smooth.
- Add the cooled pasta, chopped dill pickles, celery, red onion, and fresh dill to the dressing.
- Stir gently until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- You can add chopped hard-boiled eggs for extra protein.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8
- Sodium: 650
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
- Cholesterol: 15
Keywords: dill pickle pasta salad, summer salad, cold pasta salad, picnic side dish, tangy salad