Description
A tangy, creamy pasta salad featuring dill pickles and a refreshing pickle-infused dressing—perfect for summer gatherings or potlucks.
Ingredients
- 12 oz rotini pasta
- 1 cup dill pickles, chopped
- 1/2 cup sweet relish (optional)
- 1/4 cup red onion, finely diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp pickle juice (from jar)
- 1 Tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, dill, salt, and pepper until smooth.
- Add cooled pasta, chopped dill pickles, relish (if using), and diced red onion to the bowl.
- Toss gently until everything is evenly coated in the dressing.
- Taste and adjust seasoning—add more pickle juice, salt, or pepper as desired.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld.
- Serve chilled. Optionally garnish with extra dill or pickle slices.
Notes
- Make ahead: salad tastes even better after resting overnight.
- For lighter version, substitute Greek yogurt for some or all of the sour cream/mayo.
- Add-ins: chopped bell pepper, celery, or shredded cheese work well.
- Vegetarian friendly.