Description
A tangy and creamy pasta salad featuring dill pickles for a refreshing crunch.
Ingredients
Scale
- 8 oz pasta (elbow or rotini)
- 1 cup diced dill pickles
- 1/2 cup pickle juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp mustard
- 1 tsp dill weed
- 1/2 tsp black pepper
- 1/4 cup diced red onion
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, pickle juice, dill weed, and black pepper.
- Add cooked pasta, diced pickles, and red onion to the bowl. Toss to coat evenly.
- Chill for at least 1 hour before serving.
Notes
- For extra crunch, add celery or bell peppers.
- Adjust pickle juice for more tanginess.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: dill pickle pasta salad, tangy pasta salad, creamy pasta salad