Description
A tangy and refreshing dill pickle pasta salad made without mayo, perfect for summer gatherings or as a zesty side dish.
Ingredients
- 12 oz rotini pasta
- 1 1/2 cups chopped dill pickles
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh dill
- 3/4 cup dill pickle juice (divided)
- 1/2 cup olive oil
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, toss the cooked pasta with 1/4 cup of dill pickle juice and let it sit for 5 minutes to absorb flavor.
- In a separate small bowl or jar, whisk together the remaining 1/2 cup pickle juice, olive oil, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
- Add the chopped pickles, red onion, celery, and fresh dill to the pasta.
- Pour the dressing over the salad and toss to combine evenly.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- Use gluten-free pasta to make it gluten-free.
- Add shredded cheese or chopped hard-boiled eggs for a protein boost.
- Adjust the pickle juice to taste for more or less tanginess.