Dill Pickle Pasta Salad
Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Yield
- 4
Ingredients 13
- 8 ounces pasta, spirals or bow ties
- 1 cup chopped dill pickles
- 1 cup chopped English cucumber
- ¼ cup minced red onion
- ¼ cup chopped fresh dill, plus more to garnish if desired
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream*
- 1 tablespoon pickle juice (from the jar)
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon kosher salt , plus more to taste
- ½ cup crumbled feta cheese
- Black pepper, if desired (optional)
Method 4
- 01
Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
- 02
Chop the vegetables and dill as noted above.
- 03
In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt . Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired.
- 04
If time, chill for at least 1 hour, but you can also serve immediately. Store leftovers refrigerated for 3 to 4 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor.
Provenance
- recipe-clones/acouplecooks-data
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