A vibrant and flavor-packed dish that combines tangy dill pickles with fresh ingredients, perfect for summer gatherings and picnics.
Ingredients
Scale:
8 oz. pasta (shells or rotini)
1 cup dill pickles, diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/4 cup fresh dill, chopped
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons pickle juice
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
Drain and Cool: Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process.
Prepare the Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, pickle juice, garlic powder, salt, and pepper. Whisk together until smooth and creamy.
Combine Ingredients: In a large mixing bowl, add the cooled pasta, diced dill pickles, cherry tomatoes, cucumber, red onion, and fresh dill. Pour the creamy dressing over the pasta mixture.
Toss to Coat: Gently toss everything together until the pasta and vegetables are well-coated with the dressing.
Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
