Dill Pickle Pasta Salad
Bright, fresh and crisp! Dill Pickle Pasta Salad has no mayo and works perfectly for summer potlucks and BBQ's.
Servings 12 servings
Calories 228kcal
Ingredients
Vinaigrette
- 1/2 cup olive oil
- 1/2 cup pickle juice *from dill pickle jar
- 1/2 tbsp dijon mustard
- 3 cloves garlic *crushed for minced
- 1 tbsp dill *or 3 tbsp fresh chopped
Pasta Salad
- 1 lbs orecchiette pasta *or favorite pasta
- 6 spears dill pickle *roughly chopped, about 1 heaping cup
- 1 lg bunch chives *chopped, 1 cup
- 3 lg celery stalks *diced, about 1 1/2 cups
- 1 English Cucumber *cut into coins, about 2 cups
Instructions
- Bring a large pot of water to a boil. Once boiling, heavily salt (1/4-1/2 cup) and cook pasta to al dente following instructions on package.
- Meanwhile whisk together ingredients for vinaigrette in a large bowl. Once pasta is done cooking drain and add to vinaigrette. Toss well and let pasta cool to room temperature.
- While pasta is cooling prepare pickles, chives, celery and cucumber. Add to pasta bowl once pasta is cooled. Toss well and serve chilled.
Notes
*Please use as many organic ingredients as possible.
Nutrition
Calories: 228kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg