Dill Pickle Ranch Pasta
Servings: 6 servings
Calories: 384kcal
The flavours of dill pickle and ranch together are a perfect match. Tossed with pasta and extra pickles, you've got a dish every pickle lover will want again and again!
Print Recipe
Ingredients
- 1 cup 14% sour cream
- 1/2 cup buttermilk
- 1 teaspoon lemon juice
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh dill, chopped (plus more for garnish; optional)
- 5 large dill pickles, sliced 1/4 inch thick
- 450 grams pasta, cooked according to package instructions and drained
- 1 tablespoon fresh parsley, finely chopped for garnish (optional)
Instructions
- In a bowl, whisk together the sour cream, buttermilk, lemon juice, dried chives, dried dill, dried parsley, onion powder, garlic powder, ground black pepper, and fresh dill.
- Place the cooked pasta and the sliced dills in a large mixing bowl.
- Pour the dressing over the pasta and the pickles. Toss to combine.
- Transfer to food-safe container with a lid. Refrigerate for 2 hours.
- Serve chilled with chopped fresh parsley and fresh dill for garnish.
Notes
One serving is equal to one tablespoon.
Nutrition
Calories: 384kcal | Carbohydrates: 62g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1043mg | Potassium: 391mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1256IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 2mg