Dill Pickle Pasta Salad

A tangy, crusty cold pasta salad combining tender noodles, zesty dill pickles, and a vinegar-based dressing. Refreshing and flavorful, this light lunch salad is perfect for meal prep or warm-weather gatherings.

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Course: Lunch Salad

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 310kcal

Author: Eva Stoner

Ingredients

12 oz elbow macaroni pasta
1 cup diced dill pickles (with juice)
2 tbsp pickle juice
3 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp minced garlic
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup diced celery
1/4 cup finely chopped red onion
1 tbsp chopped fresh dill
1 tbsp chopped chives

Instructions

Bring 4 quarts water to a boil
Add pasta and cook according to package instructions until al dente
Drain and rinse pasta with cold water to prevent sticking
In a large bowl, whisk together pickle juice, vinegar, olive oil, garlic, mustard, salt, and pepper
Add cooked pasta, celery, onion, dill pickles, and dressing
Mix well to coat
Let rest for 10 minutes
Garnish with fresh dill and chives before serving

Notes

For best flavor, let salad marinate in refrigerator for at least 2 hours
Add hard-boiled halal eggs or grilled chicken for a main dish version
Store in airtight container for up to 3 days
Dressing can be made 24 hours in advance

Nutrition