Instant Pot Dill Pickle Pasta Salad
Instant Pot Dill Pickle Pasta Salad is the ultimate summer dish that brings together the delightful crunch of dill pickles, fresh veggies, and creamy dressing with perfectly cooked pasta. This quick and easy recipe is not just a side; it’s a crowd-pleaser that will steal the show at picnics, BBQs, and potlucks. With its vibrant colors and zesty flavors, this salad is sure to impress your family and friends while keeping your meal prep simple. Enjoy this refreshing salad chilled for a deliciously tangy experience!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
- 2 cups rotini or fusilli pasta
- 1 cup dill pickles, chopped
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons dill pickle juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Pour 2 cups of water into your Instant Pot with 1 teaspoon salt. Add pasta and set to manual high pressure for 4 minutes. Quick release steam.
- Drain pasta and rinse under cold water until cool to prevent sticking.
- In a large bowl, combine dill pickles, red onion, cherry tomatoes, and fresh dill.
- In another bowl, whisk together sour cream, mayonnaise, pickle juice, salt, and pepper.
- Fold cooled pasta into the veggie mixture along with the dressing until evenly coated.
- Refrigerate for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Substitute dill pickles with bread-and-butter pickles for a sweeter flavor. Add shredded cheese or bell peppers for extra texture. Store leftovers in an airtight container for up to three days.