Description
A tangy and creamy pasta salad featuring dill pickles, crunchy celery, and a zesty dressing, perfect for picnics or potlucks.
Ingredients
Scale
- 8 oz pasta (rotini or shell)
- 1 cup dill pickles, chopped
- 1/2 cup red onion, diced
- 1/2 cup celery, chopped
- 1/2 cup mayonnaise
- 1/4 cup pickle juice
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Bring a large pot of salted water to a boil. Chop the dill pickles, dice the red onion, and chop the celery.
- In a small bowl, whisk together the mayonnaise, pickle juice, garlic powder, and a pinch of salt and pepper. Adjust seasoning as needed.
- Cook the pasta according to package instructions until al dente, usually 8–10 minutes. Drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, chopped dill pickles, red onion, and celery. Pour the dressing over the salad and toss until evenly coated. Chill in the refrigerator for at least 30 minutes.
Notes
For the best flavor, chill for 1–2 hours before serving. If the salad becomes too dry, stir in a splash of pickle juice or a tablespoon of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg