Dill Pickle Pasta Salad
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Dill Pickle Pasta Salad
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This Dill Pickle Pasta Salad recipe uses some delicious dill, mayo, and sour cream, alongside some versatile pickle juice, to make for an amazing side dish or lunchtime snack.
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Ingredients
- one gram Box Tortiglioni pasta uncooked
- 1 cup pickles sliced
- 1/2 cup shredded carrots
- 1 cup cheddar cheese cut in cubes
Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream
- 3 tbsp fresh dill chopped
- 3 tbsp green onion diced
- 1/2 tsp onion powder
- 5 tbsp pickle juice
- salt and pepper to taste
Instructions
- Boil the pasta al dente according to package directions. Strain it and run it under cold water to stop it from cooking. Place in large bowl.
- Add the pickles, carrots and cheese to the cooled pasta. Stir gently to combine.
- Combine all the dressing ingredients in a medium sized bowl, mixing gently after adding each ingredient.
- Pour the dressing into the bowl of pasta and stir gently to incorporate all ingredients.
- Refrigerate until ready to eat.
Notes
- This is best made ahead a few hours so the dill and pickle flavors can really shine through!
Nutrition Information
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Calories
140kcal
(7%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
492mg
(21%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1359IU
(27%)
Vitamin C
1mg
(1%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 492mg | 21% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1359IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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