Dill Pickle Pasta Salad
User Reviews
4.8
Dill Pickle Pasta Salad
Description
This Dill Pickle Pasta Salad recipe uses cavatappi pasta that is cooked al dente and chilled before combining with vegetables and cheese. The salad features diced orange bell pepper and red onion for crunch and color, pepper jack cheese cubes for mild heat, and chopped dill pickles adding a distinctive tang. Real bacon bits contribute a smoky flavor. The dressing integrates mayonnaise, sour cream, pickle juice, lemon juice, garlic paste, and spices such as onion powder and red pepper flakes to produce a creamy, zesty coating.
The salad is tossed well to distribute the dressing evenly and is garnished with fresh dill for herbal brightness. Serving chilled enhances the refreshing qualities, making this dish a flavorful addition to picnic menus or summer gatherings.
Leftovers should be kept refrigerated to maintain freshness. The recipe yields nine large servings, enabling convenient portioning for meals or events.
Ingredients
For the dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons pickle juice
- 2 tablespoons lemon juice
- 1 tablespoon garlic paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon red pepper flakes
For the salad:
- 1 pound cavatappi pasta (or other shape pasta)
- 1 bell pepper diced, orange
- 1 red onion diced
- 8 ounces pepper jack cheese cut into cubes
- 4 dill pickles
- ½ cup bacon bits real
- 2 tablespoons dill weed for garnishing, fresh
Instructions
- Prepare the sauce. Combine all ingredients in a small bowl and whisk well. Pour into an airtight container and refrigerate until ready to use.
- Prepare the pasta. Bring 4 cups of salted water to a boil, then add in the pasta. Boil pasta according to package directions until it is al dente. Do not overcook the pasta or the salad will be mushy. Drain and rinse under cold water. Refrigerate the cooked pasta while preparing pasta salad ingredients so that it cools down.
- Dice the orange bell pepper and the red onion. Cut the cheese into small cubes. Cut the pickles into small pieces as well.
- Combine the pasta, veggies, cheese, pickles and bacon bits in a large bowl. Pour in the sauce and toss to coat.
- Garnish with fresh dill.
- Refrigerate until serving.
- Store leftovers in the refrigerator.
Notes
- Yield is approximately 9 servings, with each serving being one-ninth of the salad.
- Calorie counts are approximate; ingredient variation affects nutritional values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 918mg | 38% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 237mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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