Description

Dill Pickle Pasta Salad (without Mayo) is a tangy, refreshing twist on traditional pasta salad, featuring crunchy dill pickles, al dente pasta, fresh herbs, and a zesty vinaigrette. It’s a perfect side for summer BBQs, picnics, or potlucks.

Ingredients

12 oz pasta (rotini or shells)
1 cup chopped dill pickles
1/2 cup diced red onion
1/4 cup chopped fresh dill
1/2 cup cubed cheddar cheese (optional)
1/4 cup pickle juice
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp garlic powder
Salt and black pepper to taste

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Instructions

Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine cooked pasta, chopped pickles, red onion, dill, and cheddar cheese if using.
In a small bowl, whisk together pickle juice, olive oil, Dijon mustard, garlic powder, salt, and pepper.
Pour dressing over the pasta salad and toss to combine thoroughly.
Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.

Notes

Add diced celery or chopped hard-boiled eggs for extra texture and flavor.
Use gluten-free pasta to make it gluten-free.
Adjust pickle juice to taste depending on how tangy you like it.