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.
Servings: 15 servings
Calories: 243cal
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: 1serving | Calories: 243cal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 296mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 0.5mg