Description
The ultimate creamy pasta salad! This tangy dill pickle delight uses cooled al dente rotini blended with a mayo-sour cream dressing and authentic pickle brine.
Ingredients
Scale
- 1 pound rotini or elbow macaroni pasta
- 1 1/2 cups finely chopped dill pickles (plus more for garnish)
- 1/2 cup reserved dill pickle brine (juice)
- 1 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 1 teaspoon garlic powder
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain the cooked pasta immediately and rinse thoroughly with cold water to stop the cooking process and cool completely. Set aside.
- Step 2: While the pasta cools, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, and dill pickle brine until smooth and fully combined.
- Step 3: Stir the seasonings into the wet mixture, adding the fresh dill and garlic powder. Taste the dressing and add salt and pepper as needed (note: the pickle brine is often salty, so season conservatively).
- Step 4: Gently fold the chopped dill pickles and chopped red onion into the dressing mixture. Ensure the solid ingredients are evenly coated.
- Step 5: Add the completely cooled pasta to the bowl with the dressing and mix gently until all the pasta is thoroughly coated. Do not overmix, which can break the pasta.
- Step 6: Cover the bowl tightly and refrigerate the dill pickle pasta salad for a minimum of 4 hours, or preferably overnight, to allow the flavors to fully meld. Stir again just before serving.
Notes
- Keep the salad tightly covered and refrigerated; for the best flavor and texture, plan to enjoy this dill pickle pasta within 3 to 4 days of preparation.
- If the pasta salad appears too stiff or dry after chilling overnight, whisk in a tablespoon or two of cold pickle brine or mayonnaise just before serving to refresh the creamy dressing.
- For a delightful presentation and extra burst of flavor, serve this chilled salad garnished with thick slices of fresh dill pickles and a sprinkle of smoked paprika.
- The crucial chef’s tip is the chill time: allow the salad to rest a minimum of 4 hours, or preferably overnight, so the cooked pasta fully absorbs the tangy brine and seasonings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups (approx. 200g)
- Calories: 370
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Protein: 3g