Description
A vibrant and creamy pasta salad featuring crunchy dill pickles, perfect for summer gatherings.
Ingredients
Scale
- 250 grams short pasta (rotini or fusilli)
- 6 dill pickles, sliced
- 1 small red onion, very finely diced
- 100 ml pickle juice
- 50 grams mayonnaise
- 2 tablespoons olive oil
- 50 ml pickle juice (for dressing)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon black pepper
- Handful fresh dill, chopped
Instructions
- Cook the pasta in boiling water according to package instructions (8-10 minutes for al dente).
- While the pasta cooks, slice the dill pickles and finely dice the red onion.
- In a separate bowl, whisk together mayonnaise, olive oil, 50 ml of pickle juice, Dijon mustard, and black pepper until smooth. Stir in fresh dill.
- Drain the cooked pasta and mix with sliced pickles, diced onions, and 100 ml of pickle juice in a large bowl.
- Pour dressing over the pasta mixture and stir until combined. Serve immediately or chill to enhance flavors.
Notes
Store in fridge for up to 3 days. Add more pickle juice before serving if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
Keywords: pasta salad, dill pickle, summer recipe, picnic food
