Description
A refined riff on a classic picnic staple, this Creamy Dill Pickle Pasta Salad balances silky dressing with bright, briny crunch.
Ingredients
Scale
- 12 oz short pasta (penne or fusilli), cooked to al dente, drained and cooled
- 1 cup dill pickles, finely diced (about 2–3 medium pickles)
- 1 cup mayonnaise
- 1/2 cup sour cream or full-fat Greek yogurt
- 2–3 tablespoons pickle brine
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh dill (plus extra for garnish)
- 2 tablespoons finely minced red onion or shallot
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 hard-boiled eggs, sliced or quartered (optional)
- 2 tablespoons chopped chives or scallions
- Extra diced pickles and dill sprigs for garnish
Instructions
- Cook the pasta in well-salted boiling water until al dente, stirring occasionally. Drain and rinse briefly under cold water to stop cooking; spread on a tray to cool.
- Whisk the mayonnaise, sour cream, Dijon, and reserved pickle brine in a large bowl until smooth and glossy. Stir in chopped dill, salt, and pepper.
- Fold the finely diced pickles and minced red onion into the dressing. Taste and adjust seasoning.
- Add the cooled pasta to the dressing and toss gently until every piece is coated. If needed, loosen the dressing with an extra teaspoon of pickle brine.
- Chill the salad for at least 30 minutes to let flavors marry.
- Before serving, fold in chives and arrange sliced eggs on top if using.
Notes
Serve chilled in shallow bowls to showcase color and texture. Store in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg