Description
A simple, tangy, and creamy pasta salad featuring the distinct flavor of dill pickles, perfect for potlucks or summer meals.
Ingredients
Scale
- 1 pound rotini pasta
- 1 cup mayonnaise
- 1/2 cup dill pickle juice
- 1/4 cup yellow mustard
- 2 tablespoons granulated sugar
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1 cup chopped dill pickles
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
- While the pasta cools, prepare the dressing. In a large bowl, whisk together the mayonnaise, dill pickle juice, yellow mustard, sugar, celery salt, and black pepper until smooth.
- Add the cooled pasta, chopped dill pickles, shredded cheddar cheese, celery, red onion, and chopped hard-boiled eggs (if using) to the dressing.
- Stir gently until all ingredients are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Taste and adjust seasoning before serving.
Notes
- For the best flavor, make this salad at least 4 hours ahead or the day before serving.
- If you prefer a tangier dressing, add 1 tablespoon of finely chopped fresh dill.
- You can substitute sweet pickle relish for some of the chopped pickles for a slightly different texture.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 8
- Sodium: 750
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 2
- Protein: 11
- Cholesterol: 75