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Dill Pickle Pasta Salad
Dill pickle pasta salad is a classic summer dish that is perfect for potlucks, picnics, and backyard barbecues. It is easy to make, and the flavors are sure to please everyone who loves tangy dill pickles.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Chill Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course:
Salad
Cuisine:
American
Keyword:
dill pickle
Servings:
15
servings
Calories:
243
cal
Author:
Amy Desrosiers
Cost:
$8
Equipment
5-quart stockpot
Stovetop
cutting board & knife
Measuring cups and spoons
Ingredients
16
ounces
cavatappi
cooked al dente
½
cup
mayonnaise
½
cup
sour cream
2
tablespoons
dill pickle juice
2
tablespoons
fresh dill
chopped and divided
1
cup
sliced dill pickles
¼
cup
white onion
diced
8
ounces
cheddar cheese
⅛
teaspoon
ground black pepper
¼
teaspoon
salt
Instructions
Cook the pasta according to the package directions.
While the pasta is cooking, combine the mayonnaise, sour cream, pickle juice, dill, black pepper, and salt in a small bowl.
Drain the pasta and rinse it with cold water.
Add the pasta to the bowl with the cheese, onion, remaining dill, and pickles.
Add the dressing and stir to coat.
Cover tightly, and refrigerate for 2 hours.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving:
1
serving
|
Calories:
243
cal
|
Carbohydrates:
24
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.01
g
|
Cholesterol:
23
mg
|
Sodium:
296
mg
|
Potassium:
105
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
226
IU
|
Vitamin C:
1
mg
|
Calcium:
128
mg
|
Iron:
0.5
mg