Description
A bright, tangy twist on classic pasta salad with crunchy pickles and a creamy dressing.
Ingredients
Scale
- 8 ounces pasta (elbow or rotini)
- 1 cup dill pickles, diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon dill pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh dill (optional)
Instructions
- Bring a large pot of salted water to a boil. While the water heats, dice the dill pickles and measure the mayonnaise, sour cream, and spices so everything is ready.
- Cook the pasta according to package instructions until al dente. Drain well and rinse briefly under cold water to stop cooking and cool the pasta for the salad. Shake off excess water.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, dill pickle juice, garlic powder, onion powder, and a pinch of salt and pepper until smooth and creamy.
- Stir the cooled pasta and diced dill pickles into the dressing. Mix well until every piece of pasta is coated. Taste and adjust seasoning. Add chopped fresh dill if using. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
Chill at least 30 minutes for flavors to meld. Store in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg