Dill Pickle Pasta Salad
A refreshing and tangy pasta salad featuring dill pickles, perfect for summer gatherings or a quick meal.
Ingredients
Pasta and Vegetables
- 8 ounces pasta (e.g., rotini or fusilli)
- 1 cup dill pickles, chopped
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- Salt and pepper to taste
Garnish
- Fresh dill (optional)
Instructions
Preparation
- Cook the pasta according to package instructions, then drain and cool.
- In a large bowl, combine the chopped dill pickles, red onion, and celery.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, salt, and pepper.
- Add the cooled pasta to the vegetable mixture, then pour the dressing over the top and mix until well combined.
- Adjust seasoning as desired.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with fresh dill, if desired.
Notes
Store leftover pasta salad in an airtight container in the refrigerator for 3 to 5 days. Stir before serving. You can customize with other vegetables or proteins.