Dill Pickle Pasta Salad
This Dill Pickle Pasta Salad is a tangy, creamy delight with shredded chicken and fresh veggies—perfect for quick lunches or potlucks!
Equipment
- Large Pot
- Strainer
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- 8 ounces pasta of choice rotini, penne, or elbow macaroni
- 1 cup dill pickles chopped
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/2 cup cucumber diced
- 1 cup cooked chicken shredded
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dill weed
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside to drain completely.
- Chop dill pickles, halve cherry tomatoes, finely chop red onion, dice cucumber. Cook and shred chicken if not already prepared.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, dill weed, salt, and pepper until smooth.
- In a large bowl, combine pasta, dill pickles, cherry tomatoes, red onion, cucumber, and shredded chicken. Pour dressing over and gently fold until evenly coated.
- Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled.
Notes
- Cook pasta al dente to avoid mushy salad texture.
- Rinse pasta with cold water to stop cooking and prevent clumping.
- Chill salad before serving to enhance flavor and texture.
- Adjust salt and pepper seasoning to taste after chilling.
- For a vegetarian option, omit chicken and add extra veggies.