Description
Dill pickle pasta salad is the quintessential summer dish that combines creamy, tangy flavors with a delightful crunch. This refreshing salad features al dente elbow macaroni tossed with crunchy dill pickles, vibrant green onions, and a rich mayonnaise dressing infused with dill weed and garlic powder. Perfect for BBQs, potlucks, or as a quick lunch, this dish is sure to impress and become a staple at your gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup chopped dill pickles
- 3 green onions, sliced
- 1 cup mayonnaise (or Greek yogurt)
- 1 tbsp dried dill weed
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in boiling water according to package instructions until al dente (7-9 minutes). Drain and let cool.
- In a large bowl, mix mayonnaise, dill weed, garlic powder, salt, and pepper until smooth.
- Chop the dill pickles and green onions into small pieces.
- Add the cooled pasta, chopped pickles, and green onions to the dressing. Stir gently until well combined.
- Cover and chill in the refrigerator for at least one hour before serving to allow flavors to meld.
- Serve cold with optional garnishes of extra dill or green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - For added crunch, incorporate diced celery or shredded carrots. - Add proteins like diced ham or rotisserie chicken for a more filling meal. - Use gluten-free pasta if you need a gluten-free version.