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Dill Pickle Pasta Salad
Cool, creamy and tangy, this dill pickle pasta salad is a must-try for any dill pickle lovers.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Chill Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Diet:
Vegetarian
Servings:
6
Calories:
745
kcal
Author:
Joss Dyckson
Ingredients
3
cups
dry short cut pasta
like elbow or rotini
½
cup
dill pickle juice
from the pickle jar
1 ½
cups
dill pickles
chopped
½
cup
cucumber
diced
1
cup
cheddar cheese
cubed (small)
1
shallot
diced
Dressing:
1 ½
cups
mayonnaise
⅓
cup
dill pickle juice
from the pickle jar
3
tablespoons
sweet relish
2 ½
tablespoons
fresh dill
chopped
Salt and pepper
to taste
US Customary
-
Metric
Instructions
Cook the pasta al dente, according to package directions. Drain and rinse pasta with cold water.
Add the pasta to a large bowl. Add ½ cup pickle juice to the pasta and let sit for 10 minutes.
Meanwhile, in a small bowl, combine all of the dressing ingredients and season with salt and pepper, to taste. Reserve.
Drain the pickle juice from the pasta. Again, transfer the pasta to a large bowl. Add the chopped pickles, cucumber, cheese and diced shallot.
Pour the dressing over the pasta salad and mix together well, until the pasta is fully covered.
Cover and refrigerate for 1 to 2 hours.
Serve garnished with fresh dill, if desired.
Notes
This salad will keep covered in the fridge for up to 4 days. I personally like how it tastes after it's been chilled for at least a day.
Make sure you cook the pasta al dente so that it has some firmness to it but is soft enough to have a good texture when served cold.
Nutrition
Calories:
745
kcal
|
Carbohydrates:
60
g
|
Protein:
15
g
|
Fat:
49
g
|
Saturated Fat:
11
g
|
Cholesterol:
43
mg
|
Sodium:
1248
mg
|
Potassium:
293
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
856
IU
|
Vitamin C:
6
mg
|
Calcium:
183
mg
|
Iron:
2
mg