Description
A refreshing and tangy pasta salad featuring the bold flavor of dill pickles.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup diced dill pickles
- 1/2 cup pickle juice
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup finely chopped red onion
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, dill, garlic powder, and black pepper.
- Add cooked pasta, diced pickles, and red onion to the bowl. Toss to coat evenly.
- Pour pickle juice over the salad and mix well.
- Refrigerate for at least 1 hour before serving.
Notes
- For extra crunch, add celery or cucumber
- Adjust pickle juice quantity for preferred tanginess
- Keeps refrigerated for up to 3 days
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg