Description
A creamy pasta salad bursting with the tangy crunch of dill pickles, perfect for summer gatherings.
Ingredients
Scale
- 250 g (2 cups) Pasta
- 200 g (1 cup) Dill pickles, diced
- 50 g (½ cup) Red onion, finely chopped
- 120 ml (½ cup) Mayonnaise
- 15 g (1 tablespoon) Dijon mustard
- 5 g (1 tablespoon) Dill, fresh or dried
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 8–10 minutes. Drain and rinse with cold water.
- Prepare the Vegetables: Chop dill pickles and red onion. Soak red onion in cold water for 10 minutes if desired.
- Make the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, and dill. Whisk until smooth and creamy. Season with salt and pepper to taste.
- Combine Ingredients: Add cooled pasta, diced dill pickles, and red onion into the bowl. Gently fold until coated evenly.
- Chill the Salad: Cover with plastic wrap and refrigerate for at least 1 hour before serving cold.
Notes
To prevent a soggy salad, ensure pasta is cool before mixing. This salad can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg