Pickle Pasta (Dill Pickle Salad)
This Dill Pickle Pasta Salad recipe uses a simple technique to guarantee a perfectly dressed salad every time - never dry or bland! Plenty of zesty pickles and cubes of cheese will make this a hit at your next gathering!
Ingredients
- 1 tablespoon + 1/2 teaspoon kosher salt
- ½ pound elbow macaroni
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon pickle juice from the jar
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Dash Tabasco sauce
- 4 ounces cheddar cheese cubed
- ¾ cup chopped dill pickles
- 1 tablespoon chopped fresh dill
Instructions
- Heat large pot of water to boiling over high heat. Add macaroni and 1 tablespoon salt and cook according to package directions for al dente. Drain pasta, rinse with cold water, and drain again.
- Meanwhile, in large bowl, whisk mayonnaise, sour cream, pickle juice, onion powder, black pepper, Tabasco sauce and remaining 1/2 teaspoon salt until smooth. Place half of dressing in small covered bowl and refrigerate until ready to serve salad.
- Add macaroni to remaining dressing in large bowl and toss until well combined. For best flavor, cover and refrigerate at least 2 hours or up to 2 days before serving.
- Just before serving, add cheese, chopped pickles, dill and reserved dressing to macaroni and toss until well combined.
Notes
- A full tablespoon of salt seems like a lot when you are boiling the pasta, but you want the water to be as salty as the ocean so that the seasoning gets inside the noodles.
- Try this recipe with pepper jack cheese for a spicier take on macaroni salad with pickles.
- For an extra burst of onion flavor, try adding diced white onion or thinly sliced green onions.
Calories: 386kcal, Carbohydrates: 30g, Protein: 10g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 38mg, Sodium: 1595mg, Potassium: 150mg, Fiber: 1g, Sugar: 2g, Vitamin A: 359IU, Vitamin C: 1mg, Calcium: 174mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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