Pioneer Woman Dill Pickle Pasta Salad Recipe
Flavorful Pioneer Woman Dill Pickle Pasta Salad with pasta, creamy dressing, dill pickles, cheddar, and bell peppers. Perfect for picnics, barbecues, or weeknight meals.
Equipment
- Large mixing bowl
- Medium bowl for dressing
- Knife and cutting board
- Measuring cups and spoons.
- Spoon or tongs for mixing
- Serving bowl or dish
Ingredients
For the salad:
- 3 cups cooked pasta rotini, bowtie, or elbow
- 1 cup diced dill pickles
- 1/2 cup diced red bell pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon pickle juice from the jar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Cook the pasta
- Boil your chosen pasta according to package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.
Prepare the dressing
- In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
Chop the vegetables
- Dice the dill pickles, red bell pepper, and red onion. Shred the cheddar cheese and chop the parsley. Combine all the salad ingredients in a large mixing bowl.
Combine salad and dressing
- Pour the dressing over the pasta and vegetables. Toss everything gently until evenly coated. Taste and adjust seasoning if needed.
Chill and serve
- For best results, refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Garnish with extra parsley if desired and enjoy chilled.