Description
A tangy and creamy pasta salad bursting with dill pickle flavor, crunchy veggies, and a zesty dressing. Perfect for summer picnics, BBQs, or as a refreshing side dish for any meal.
Ingredients
- 8 oz elbow macaroni (or any short pasta)
- 1 cup chopped dill pickles
- 1/2 cup diced red onion
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped celery
- 1/4 cup chopped fresh dill
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- In a large bowl, combine chopped pickles, red onion, celery, cheddar cheese, and fresh dill.
- In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, salt, and black pepper until smooth.
- Add the cooked pasta to the vegetables, then pour the dressing over the top.
- Toss until everything is well coated and combined.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with extra chopped pickles or dill before serving if desired.
Notes
- Chill the pasta completely before mixing to prevent the dressing from becoming watery.
- For extra tang, add a splash more pickle juice.
- This salad can be made up to 24 hours ahead and stored in the refrigerator.
- Try substituting Greek yogurt for sour cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American