Description
A creamy and tangy pasta salad featuring crunchy veggies and a bold pickle-forward dressing, perfect for potlucks and gatherings.
Ingredients
- 8 oz pasta (rotini or shells)
- 1 cup dill pickles, chopped
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
- 1 cup mayonnaise
- 1 tablespoon dill weed
- 1 tablespoon pickle juice
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- Drain well. Rinse briefly with cool water to stop the cooking, then let it drain again.
- In a large bowl, combine the cooled pasta, chopped dill pickles, diced red onion, and celery.
- Whisk together mayonnaise, dill weed, pickle juice, and a pinch of salt and pepper.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
For best results, chill before serving so the flavors meld. Stir in extra mayo or pickle juice if the salad looks dry after resting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American