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5
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Dill Pickle Pasta Salad
This recipe for easy Dill Pickle Pasta Salad gives classic macaroni salad a tangy dill pickle taste! Perfect for a side dish, party or bbq.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Diet:
Vegetarian
Servings:
6
Calories:
318
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$5
Equipment
Pot
mixing bowl
Ingredients
4
cups
(400g) bow tie pasta
½
cup
(65g) cubed cheddar cheese
1
cup
(75g) lettuce
4
tablespoons
chopped red cabbage
8
small dill pickles
sliced
Fresh dill
small handful
For the dill dressing:
3
tablespoons
mayonnaise
1
tablespoon
sour cream
1
teaspoon
dill pickle juice
1
teaspoon
fresh dill
chopped
⅛
teaspoon
garlic powder
⅛
teaspoon
salt
Instructions
Prepare pasta as per package instructions, then rinse under cold water to cool.
Meanwhile, stir all dill dressing ingredients together in a small bowl, then keep in the fridge until ready to use.
Add the cooked pasta and all remaining ingredients to a bowl and mix well along with the dressing.
Top with fresh dill.
Keepin the fridge until ready to serve.
Notes
Instead of the dressing and lettuce, you can use a package of Dill Pickle Salad Mix to toss into the salad.
When boiling pasta, make sure it’s cooked al dente or slightly undercooked in order for it to hold its shape well as a cold salad.
For best flavor, let the salad chill in the fridge for at least one hour before serving. Serve cold.
Since this dish contains mayo, do not let it sit out for more than one hour.
Nutrition
Calories:
318
kcal
|
Carbohydrates:
53
g
|
Protein:
12
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
937
mg
|
Potassium:
260
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
332
IU
|
Vitamin C:
1
mg
|
Calcium:
123
mg
|
Iron:
1
mg