Crisp Dill Pickle Pasta Salad
This recipe transforms pantry staples and a jar of pickles into a magnificent, flavor-packed meal. It's a creamy, tangy, and savory side dish perfect for gatherings, meal prep, or a quick and satisfying lunch.
- Prep Time: 15min
- Cook Time: 10min
- Total Time: 25min plus chilling
- Yield: 8 servings 1x
- Category: lunch
- Method: boiling
- Cuisine: American
Ingredients
Scale
- 1 pound short pasta, like rotini, fusilli, or elbow macaroni
- 1 cup diced dill pickles (about 4-5 medium pickles)
- 1/4 cup pickle brine
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cooked and crumbled bacon (about 8 slices)
- 1/2 cup finely diced red onion
- 1/3 cup chopped fresh dill
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well and rinse briefly under cool water.
- While the pasta cooks, make the dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, black pepper, and the 1/4 cup of pickle brine until smooth.
- To the bowl with the dressing, add the cooled pasta, diced dill pickles, shredded cheddar, crumbled bacon, red onion, and fresh dill.
- Gently fold everything together until evenly coated. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
For best flavor, do not skip the chilling step. The salad keeps well in the refrigerator for 3-4 days. For a lighter version, substitute Greek yogurt for the sour cream.
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 3
- Sodium: 850
- Fat: 32
- Saturated Fat: 9
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 16
- Cholesterol: 50
Find it online: https://www.stacksipsnack.com/crisp-dill-pickle-pasta-salad/