Jo Cooks · by Joanna Cismaru★ 5.0 (6)
Dill Pickle Pasta Salad
NUTRITION · PER SERVING85M COOK
CAL 20%·PRO 20%
CARBS 32G32% OF CAL
2G FIBER28G OTHER2G TOTAL SUGAR
FAT 26G58% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy and creamy pasta salad with dill pickles, cheddar cheese, and olives. A zesty side dish perfect for summer barbecues.
sideamericansaladpasta🍲 stockpotvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces short pasta (rotini or other)
- 1 cup dill pickles (chopped)
- ½ cup red onion (finely chopped)
- 1 cup cheddar cheese (cut into small cubes)
- ½ cup black olives (sliced )
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup pickle juice
- 2 tablespoons fresh dill (chopped or 1 tablespoon dried dill)
- 1 teaspoon garlic powder
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 85M
CAL 20%·PRO 20%
CARBS 32G32% OF CAL
2G FIBER28G OTHER2G TOTAL SUGAR
FAT 26G58% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 679mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 161mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.