Summer is the perfect time to enjoy refreshing and vibrant salads, and this Dill Pickle Pasta Salad is a delightful option that combines the crunch of pickles with the creaminess of a classic pasta salad. Ideal for picnics, barbecues, or as a quick lunch, this salad is not only easy to make but also packed with flavor, making it a standout dish for any occasion.
Ingredients
Scale:
12 ounces of rotini or elbow macaroni
1 cup mayonnaise
1/4 cup dill pickle juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup diced dill pickles
1 cup diced celery
1/2 cup diced red onion
1 cup chopped cucumber
1 cup halved cherry tomatoes
1/2 cup chopped fresh dill (optional)
1/2 cup shredded cheese (optional, cheddar or mozzarella)
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes.
Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Allow it to cool completely, about 5-10 minutes.
In a mixing bowl, combine mayonnaise, dill pickle juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk together until smooth and creamy.
In a large salad bowl, combine the cooled pasta, diced dill pickles, celery, red onion, cucumber, and cherry tomatoes. If using, add in the chopped dill and shredded cheese.
Pour the dressing over the pasta salad mixture and gently stir until all ingredients are well coated.
Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving.
