Dill Pickle Pasta Salad
This refreshing Dill Pickle Pasta Salad offers a delightful blend of creamy and tangy flavors, making it a perfect side dish for summer gatherings and potlucks. It's quick to prepare and sure to please with its crunchy pickles and zesty dressing.
Ingredients
Pasta & Pickle Mix:
- 8 oz elbow macaroni
- 1 cup sliced dill pickles
- 1/2 cup dill pickle juice from the jar
- 1/4 cup dill pickle juice extra for dressing
Cheese & Veggies:
- 1 cup cheddar cheese diced small
- 3 tablespoons finely chopped white onion
- 3 tablespoons fresh dill chopped
- 1 tablespoon fresh dill chopped (for garnish)
Dressing:
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 teaspoon Sriracha or your favorite hot sauce
- Salt to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
Cooking Pasta:
- In a large pot, bring salted water to a boil and cook the elbow macaroni until it's al dente. Drain it and rinse with cold water to stop the cooking process, ensuring it's well-drained.
- Transfer the drained pasta to a bowl and add in half a cup of dill pickle juice. Allow the pasta to absorb the flavor for about 5 minutes and then drain any excess juice.
Preparing Dressing:
- In a separate bowl, mix the mayonnaise, sour cream, the remaining pickle juice, Sriracha, salt, and black pepper. Whisk until the mixture is smooth and creamy.
Assembling Salad:
- Combine the pasta with the diced cheddar, sliced pickles, chopped onion, and chopped fresh dill. Pour the creamy dressing over this mixture and toss gently until everything is evenly coated.
- Cover the salad and refrigerate it for at least 4 to 6 hours to enhance the flavors. Just before serving, garnish with the additional dill and enjoy this refreshing dish cold!