Description
A refreshing pasta salad bursting with dill pickle flavor, perfect for summer gatherings.
Ingredients
Scale
- 375 g (12 oz) rotini pasta
- 240 ml (1 cup) dill pickle juice
- 200 g (1 cup) diced dill pickles
- 180 g (1 ½ cups) chopped celery
- 150 g (1 cup) mayonnaise
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions, usually about 8–10 minutes, until al dente. Drain the pasta and rinse it under cool water to stop the cooking process.
- Prepare the Vegetables: While the pasta cooks, dice the dill pickles and chop the celery. Set these aside in a large mixing bowl.
- Make the Dressing: In a separate bowl, combine the mayonnaise, dill pickle juice, and garlic powder. Whisk until smooth and well combined.
- Combine the Ingredients: Once the pasta is cooled, add it to the mixing bowl with the pickles and celery. Pour the dressing over the mixture and stir gently until everything is coated evenly. Season with salt and pepper to taste.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Notes
To enhance flavors, refrigerate for a few hours or overnight before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 cup)
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg