Why You’ll Love This Recipe
If you’re a fan of dill pickles, you’ll absolutely love this pasta salad. The tangy pickles combine beautifully with the creamy dressing, creating a flavor profile that is both unique and satisfying. The crisp red onion and celery provide crunch, while the rotini pasta holds all the flavors together in every bite. This recipe is easy to make, requires minimal prep, and can be served as a side dish or even as a light meal on its own. It’s a great way to add a little something special to your gatherings, and it’s quick enough for a weeknight dinner.
Ingredients
- 8 oz. rotini pasta
- 1 cup dill pickles, diced
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons dill weed
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- Optional: chopped fresh dill for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables: While the pasta is cooking, dice the dill pickles, red onion, and celery. You want these pieces to be small enough to mix well with the pasta.
- Mix the Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, dill weed, apple cider vinegar, salt, and pepper. Stir until the dressing is smooth and well-mixed.
- Combine Ingredients: Once the pasta has cooled, add it to the bowl with the dressing. Then, add the diced pickles, red onion, and celery. Gently fold the ingredients together until everything is well-coated with the dressing.
- Chill the Salad: Cover the mixing bowl with plastic wrap or transfer the salad to a sealed container. Let it chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
- Taste and Adjust: Before serving, taste the pasta salad and adjust seasoning if necessary. You may want to add more salt, pepper, or dill weed based on your preference.
- Serve: Give the salad a final stir and garnish with additional chopped dill if desired.
Servings and Timing
- Servings: This recipe makes approximately 4-6 servings.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add Protein: Toss in some diced rotisserie chicken for extra protein and flavor.
- Spicy Kick: For a spicy twist, add some diced jalapeños or a dash of hot sauce to the dressing.
- Dairy-Free Version: Substitute the sour cream and mayonnaise with a dairy-free version of both for a lighter or dairy-free option.
- Herb Variation: Feel free to experiment with other fresh herbs like parsley or chives in place of or in addition to dill for a slightly different flavor.
Storage/Reheating
- Storage: Dill Pickle Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dish is best served cold and doesn’t require reheating. If you prefer, you can take it out of the fridge a few minutes before serving to take the chill off, but it’s most refreshing when served cool.
FAQs
Can I use other types of pasta?
Yes, you can use any type of pasta you prefer, such as elbow macaroni, rotini, or farfalle. Just make sure it’s a pasta that can hold up to the creamy dressing.
Can I make this pasta salad ahead of time?
Yes, this pasta salad actually benefits from sitting in the fridge for a few hours or overnight. The flavors meld together, making it even tastier when served after chilling.
How can I make this pasta salad spicier?
To add some heat, consider mixing in diced jalapeños, red pepper flakes, or a drizzle of hot sauce to the dressing.
Can I use pickle relish instead of diced pickles?
Yes, you can use dill pickle relish as a substitute for diced pickles. Just be mindful of the extra sweetness that relish can add, and adjust the seasoning accordingly.
Can I add other vegetables to this salad?
Absolutely! You can add diced bell peppers, cucumber, or even cherry tomatoes for extra crunch and color.
How can I make this salad lighter?
To lighten the recipe, use a lighter version of sour cream and mayonnaise or opt for Greek yogurt instead of sour cream. You can also reduce the amount of dressing if you prefer a lighter coating.
Can I freeze this pasta salad?
It’s not recommended to freeze pasta salad, as the texture of the pasta and the vegetables may change after thawing. It’s best served fresh or within a few days of making it.
Can I substitute the mayo with something else?
If you’re not a fan of mayo, you can use plain Greek yogurt as a substitute for a tangier flavor and added protein.
Is this pasta salad vegetarian?
Yes, this recipe is vegetarian, but if you’re looking to add more protein, you could toss in some diced chicken or hard-boiled eggs.
Can I make this gluten-free?
Yes, to make this pasta salad gluten-free, simply use gluten-free pasta in place of regular pasta.
Conclusion
Dill Pickle Pasta Salad is the perfect blend of tangy, creamy, and crunchy flavors that make it a standout dish for any meal. Whether you’re serving it at a family picnic, potluck, or BBQ, this salad is sure to be a hit. With its fresh ingredients and customizable options, you can easily adjust it to suit your taste. Prepare it ahead of time, let it chill in the fridge, and enjoy a refreshing, flavorful side that’s perfect for any occasion!
Dill Pickle Pasta Salad: The Incredible Ultimate Recipe You’ll Love
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Dill Pickle Pasta Salad is a tangy and creamy side dish with the perfect balance of dill pickles, creamy dressing, and crunchy veggies. Ideal for summer gatherings or a light meal.
Ingredients
8 oz. rotini pasta
1 cup dill pickles, diced
1/2 cup diced red onion
1/2 cup diced celery
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons dill weed
1 tablespoon apple cider vinegar
Salt and pepper, to taste
Optional: chopped fresh dill for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables: While the pasta is cooking, dice the dill pickles, red onion, and celery. You want these pieces to be small enough to mix well with the pasta.
- Mix the Dressing: In a large mixing bowl, combine the sour cream, mayonnaise, dill weed, apple cider vinegar, salt, and pepper. Stir until the dressing is smooth and well-mixed.
- Combine Ingredients: Once the pasta has cooled, add it to the bowl with the dressing. Then, add the diced pickles, red onion, and celery. Gently fold the ingredients together until everything is well-coated with the dressing.
- Chill the Salad: Cover the mixing bowl with plastic wrap or transfer the salad to a sealed container. Let it chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
- Taste and Adjust: Before serving, taste the pasta salad and adjust seasoning if necessary. You may want to add more salt, pepper, or dill weed based on your preference.
- Serve: Give the salad a final stir and garnish with additional chopped dill if desired.
Notes
For added protein, you can toss in some diced rotisserie chicken or cooked bacon.
For extra heat, add diced jalapeños or red pepper flakes to the dressing.
Use Greek yogurt or a lighter version of sour cream and mayo for a lighter version.
This salad can be made ahead and stored in the refrigerator for up to 3 days.
If you prefer, you can substitute the mayo with Greek yogurt for a tangier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
