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Dill Pickle Pasta Salad

A refreshing and flavorful pasta salad with the crunchy tang of pickles, perfect for warm days and potlucks.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces your favorite pasta (conchiglie or rotini works great) Cooked until al dente
  • 1 cup dill pickles, diced Use good-quality pickles for best flavor
  • 1/2 cup red onion, finely chopped
  • 1 piece red bell pepper, diced
  • 1/2 cup green onions, chopped
Dressing
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle juice
  • Salt and pepper, to taste
  • Fresh dill for garnish (optional) Adds flavor and color

Method
 

Cooking the Pasta
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
Mixing Ingredients
  1. In a large mixing bowl, combine the diced pickles, chopped red onion, diced red bell pepper, and green onions.
  2. In another smaller bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, salt, and pepper until smooth.
  3. Pour the dressing over the pasta and veggie mix. Gently stir until everything is well-coated.
  4. Taste and adjust seasoning if needed.
  5. Sprinkle fresh dill on top if using.
Chilling the Salad
  1. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

Store leftovers in an airtight container in the fridge for 3 to 5 days. Avoid freezing as mayonnaise doesn't freeze well.