From the Cook
From the Cook
From the Cook
From the Cook
1/5
Dill Pickle Noodle Salad
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Instructions
1
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Prepare pasta according to package directions; drain and run under cold water.
2
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Place cooked pasta in a large bowl and add 1/2 cup of pickle juice; Allow pasta to sit while you prepare the rest of the salad.
3
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Prepare the dressing by whisking together the mayonnaise, sour cream, 1/3 cup of pickle juice, fresh dill, all-purpose seasoning and cayenne pepper.
4
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Test for seasoning and adjust if necessary.
5
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Pour dressing over the cooked pasta and stir in the chopped dill pickles, chipped cheese, minced onion and shredded carrots; Stir until completely combined.
6
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Cover and refrigerate for 60 minutes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Shock Your Pasta Cold 🧊After cooking, rinse pasta under ice-cold water and toss with a light coating of olive oil to prevent clumping and ensure it stays firm when mixed with the creamy dressing.
- Reserve Pickle Juice for Tanginess 🥒Use the pickle juice as part of your dressing base instead of just vinegar—it adds authentic dill flavor and the perfect acidic balance to cut through the richness of mayo and sour cream.
- Dice Pickles Last Minute ⏰Wait until just before serving to dice your dill pickles and fold them into the salad to maintain their crisp texture and prevent them from becoming soggy.
- Toast Your Seasoning 🌶️Bloom the cayenne pepper and all-purpose seasoning in a small pan with a touch of pickle juice before mixing into the dressing to intensify flavors and eliminate any raw spice bite.
- Chill Before Serving 🧊Refrigerate the finished salad for at least 2 hours to allow flavors to meld and the dressing to properly coat every piece of pasta for maximum flavor in every bite.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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