Description
This refreshing Dill Pickle Chicken Pasta Salad is a zesty, creamy, and satisfying dish that perfectly blends tender chicken, al dente pasta, and the signature crunch of briny pickles. The secret lies in the tangy dressing made from mayonnaise, sour cream, and real pickle brine, creating a gourmet profile that elevates any meal. Ideal for busy weeknights, meal prep, or summer picnics, this hearty salad is a crowd-pleasing favorite that stores beautifully in the refrigerator for easy enjoyment throughout the week.
Ingredients
1 pound rotini or fusilli pasta
2 cups cooked chicken breast, diced
1 cup dill pickles, diced
1/2 cup fresh celery, chopped
1/2 cup red onion, finely diced
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons pickle brine
1 tablespoon fresh dill, chopped
1 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process.
In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle brine, fresh dill, and garlic powder until smooth.
Add the cooked pasta, diced chicken, pickles, celery, and red onion to the bowl.
Toss everything together until the pasta is evenly coated in the creamy dressing.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For best results, let the salad chill in the refrigerator for a few hours before serving to allow the flavors to deepen. Store in an airtight container for up to 3 days. You can add extra crunch by tossing in some chopped bell peppers or toasted sunflower seeds just before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Boiling and mixing
- Cuisine: American Fusion