Dill Pickle Pasta Salad
Dill Pickle Pasta Salad is perfect for both summer cookouts and for just adding some crunch to your lunch!
Ingredients
- 1 lb 16 oz. rotini pasta
- 1 ½ cups mayo
- 1 cup sour cream
- 2 tablespoon dill
- 1 cup dill relish
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Instructions
- In a large pot, cook noodles per al dente package directions and drain. Rinse with cold water until pasta is fully cooled down.
- In a large bowl add mayo, sour cream, dill, dill relish, salt, pepper, and paprika. Stir together well.
- Add the cooled down pasta to the bowl and mix together.
- Keep cold until ready to serve. Top with extra dill seasoning if desired.
Notes
Recipe Tips
- Feel free to substitute a different pasta shape, but try to avoid long noodles such as spaghetti, which may get tangled. Use equal amounts of pasta.
- To make it gluten free, use gluten free pasta.
- Some people prefer a lighter dressing for their pasta salad, so for a lighter flavor, use a ¼ cup of mayonnaise and ¼ cup of Greek yogurt.
- You can also add chopped onion, celery, cucumbers, olives, or even hard boiled eggs to the salad.
- To make dill pickle pasta salad vegan, substitute mayonnaise and pasta to vegan.
- For a little kick, try using spicy dill pickle spears instead of regular ones.
- Add extra flavor by sprinkling some chopped bacon or shredded cheese on top.
- Refrigerate any leftovers within two hours of making so it doesn't go bad.
