Dill Pickle Pasta Salad
Pasta, crunchy dill pickles, cubes of cheddar cheese, red onion, and a homemade creamy dill dressing with pickle juice round out this delicious pasta salad.
Servings: 6 servings
Ingredients
Pasta Salad
- 10 ounces radiatori pasta or fusilli, shells, cavatappi
- 1/4 cup diced red onion
- 1 cup chopped dill pickles Grillo's is best
- 1/2 cup cubed or shredded cheddar cheese
Dressing
- 5 ounces plain Greek yogurt I use Fage low fat Greek yogurt
- 3 tablespoons mayonnaise
- 3 tablespoons pickle juice from the jar/container
- 1 tablespoon dijon mustard
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
- Chop the pickles, red onion, and cheese. Add them to a large mixing bowl along with the pasta. Gently toss together.
- In a glass measuring cup add all of the ingredients for the dressing. Whisk together until well combined.
- Pour the dressing onto the pasta salad and stir together with a rubber spatula until everything is coated in the dressing. Taste for seasoning and add additional salt and pepper if needed.
- Cover the pasta salad and refrigerate for an hour or until you're ready to serve it. Garnish with extra chopped pickles and dill if desired.
Notes
The pasta salad will keep for up to 4 days and is best if you allow it to chill in the refrigerator for at least an hour after making it.
Nutrition
Calories: 286kcal | Carbohydrates: 38g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 642mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg