Description
A tangy and refreshing dill pickle pasta salad made without mayo, perfect for picnics or a light side dish.
Ingredients
Units
Scale
- 12 oz rotini pasta
- 1 cup chopped dill pickles
- 1/2 cup diced red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh dill
- 1/2 cup dill pickle juice
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, chopped dill pickles, red onion, celery, and fresh dill.
- In a separate small bowl, whisk together the dill pickle juice, olive oil, Dijon mustard, and lemon juice. Season with salt and pepper.
- Pour the dressing over the pasta mixture and toss until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add cubed cheddar cheese for extra flavor and texture.
- Adjust pickle juice amount based on your tanginess preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg