Ultimate Creamy Dill Pickle Pasta Salad Recipe for Summer
Author:admin
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Description
Creamy dill pasta dish bold mayo tang crunchy veg herbs vibrant flavors quick prep crowdpleasing entree shines at gatherings and potlucks
Ingredients
Scale
12 oz (340 g) short pasta (rotini, fusilli, or shells), cooked al dente and cooled
1 cup dill pickles, finely diced
1/2 cup red onion, finely chopped
1 cup celery, finely diced
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2–3 tablespoons pickle juice (from the pickle jar)
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional add-ins: hard-boiled eggs (chopped), shredded cheddar, or peas
Instructions
Cook the pasta in salted water until al dente, then drain and rinse under cold water. Shake off excess moisture and spread on a sheet pan to cool. Timing cue: 8–10 minutes for al dente, then 1–2 minutes under cold water to stop cooking.
In a large bowl, whisk together the mayonnaise, sour cream (or yogurt), pickle juice, Dijon mustard, lemon juice, garlic powder, and a pinch of salt and pepper. Stir in the chopped dill until the dressing is creamy and speckled with green.
Fold in the diced pickles, celery, and red onion until evenly distributed. The veggies should look vibrant and crisp against the dressing.
Pour in the cooled pasta and toss gently to coat. If the mixture feels a touch thick, splash in a bit more pickle juice or a teaspoon of yogurt until you reach a creamy, clingy-but-not-gloppy texture.
Chill the salad for at least 30 minutes (or up to 2 hours). This helps the flavors meld and the pasta absorb the dressing for a cohesive bite.
Taste and adjust seasoning. Serve chilled, topped with a little extra dill or pickle coins for garnish if you like.
Notes
A bright, creamy dill pickle pasta salad with crisp celery and red onion, tangy pickles, and a lemon-kissed dressing. A make-ahead crowd-pleaser for picnics, potlucks, and weeknights.
