Description

This Dill Pickle Salad with Pasta is a refreshing and tangy twist on traditional pasta salad! With the crunch of dill pickles, creamy dressing, and the savory flavors of pasta, this salad is perfect for picnics, potlucks, or as a side dish at your next meal. It’s quick to make and packs a punch of flavor.

Ingredients

8 oz pasta (small shells, rotini, or elbow macaroni)
1 cup dill pickles (chopped, or sliced)
1 cup frozen peas (thawed)
1/2 red onion (diced)
1 tablespoon fresh dill (chopped, optional)
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon pickle juice (from the pickle jar)
Salt and pepper to taste

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Instructions

Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

In a large bowl, combine the cooked pasta, chopped dill pickles, peas, red onion, and fresh dill (if using).

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and pickle juice until smooth.

Pour the dressing over the pasta mixture and toss until everything is well coated.

Season with salt and pepper to taste.

Refrigerate the salad for at least 1 hour to allow the flavors to meld.

Serve chilled and enjoy!

Notes

For extra crunch, you can add chopped celery or bell peppers to the salad.
If you prefer a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
This salad can be made ahead of time and stored in the fridge for up to 2 days.