Dill Pickle Pasta Salad
This dill pickle pasta salad is always a hit at summer potlucks and cookouts. It’s creamy, crunchy, and hard to resist, even for non-pickle lovers!
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Servings: 5
Calories: 334kcal
Ingredients
For the salad:
- 1/2 lb elbow pasta
- 3/4 cup dill pickles, diced into small cubes
- 3/4 cup sharp cheddar cheese, diced into small cubes
- 1/4 cup black olives, sliced
For the dressing:
- 1/2 cup mayonnaise
- 1 tbsp pickle brine
- 1 tbsp milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dry dill
- Salt to taste
- Black pepper to taste
- Salted water for cooking the pasta
Instructions
- Cook the pasta in salted water until al dente. Drain, rinse, and set aside to cool.
- Combine the mayonnaise, pickle juice, milk, garlic powder, onion powder, dried dill, salt, and pepper until smooth and creamy.
- Add the pasta, pickles, cheese, black olives, and dressing to a large bowl.
- Gently toss until everything is well coated with the dressing.
- Refrigerate for at least 30 minutes before serving. Enjoy!
Notes
- Cook the noodles in salted boiling water until al dente. Once your pasta is cooked all the way through with a slight chew, drain and rinse immediately under cold water to stop the cooking process.
- Planning the best summer menu? This dill pickle pasta salad pairs well with burgers, grilled salmon, BBQ ribs, pulled pork, and chicken tenders!
- You can store your leftover dill pickle salad in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 334kcal | Carbohydrates: 35g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 252mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg