Deliciously Tangy Fiesta Pasta Salad Recipe with Dill Pickles

This fiesta pasta salad with dill pickles is a perfect side dish for any summer gathering or potluck. It's packed with vibrant flavors, combining tangy dill pickles with fresh vegetables and a zesty dressing. The colorful veggies and al dente pasta create a beautiful and satisfying salad that will impress your guests. With a preparation time of just 30 minutes, this recipe is a quick and easy way to add some zing to your next meal. Serve it chilled and watch it disappear!

Ingredients

• 8 ounces rotini pasta
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/2 cup diced dill pickles
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced jalapeno peppers
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons pickle juice
• 1 tablespoon dijon mustard
• 1 teaspoon sugar
• Salt and pepper, to taste

Directions

1. Cook the rotini pasta according to package instructions. Drain and rinse with cold water.
2. In a large mixing bowl, combine the cooked pasta, red bell pepper, yellow bell pepper, cherry tomatoes, black olives, dill pickles, red onion, cilantro, and jalapeno peppers.
3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, pickle juice, dijon mustard, sugar, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss until well coated.
5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
6. Before serving, give the salad a good stir and adjust the seasoning if needed.
7. Serve chilled and enjoy!

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