This rotini salad is a low-carb, keto-friendly twist on the classic dill pickle pasta salad you may have loved in your childhood. It’s pretty versatile, so you can vary it as you like!
This salad is keto-friendly because of ThinSlim Foods Low Carb Impastable Pasta - Rotini. It cooks just like regular pasta, but it has only 8 gram of net carbohydrates. The mayo, sour cream, and cheese add plenty of fat to make this a keto-friendly recipe. For extra protein, you can mix in cooked diced chicken or shrimp, or canned tuna.
For the pickles, you can use whole dill pickles, spears or halves, or gherkins. If you prefer, you can use relish or sugar-free relish instead of chopped pickles. If you are using relish, add 2 tablespoons of relish and 2 teaspoons of salt to the pasta instead of adding pickle juice, and add ⅓ cup of relish instead of pickle juice when making the dressing.
If you want to make the recipe low in calories, you can make some substitutions. ThinSlim Foods Low Carb Impastable Pasta - Rotini gives a good start, with only 55 calories per serving. You can also use low-fat or fat-free cheese, light mayo or plain yogurt instead of regular mayonnaise, and fat-free sour cream instead of full-fat sour cream to lighten up the pasta salad.
Recipe for Creamy Keto Dill Pickle Rotini Salad
Makes 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
- 1 package of ThinSlim Foods Low Carb Impastable Pasta - Rotini
- 3 tablespoons of dill pickle juice (from the jar), plus another ¼ cup
- ¾ cup of chopped dill pickles or sugar-free sweet pickles
- 4 ounces of shredded cheddar or jack cheese
- ½ cup of finely chopped red or white onion
- 1 cup of finely chopped cucumber
- (Optional) 1 clove of garlic, peeled and chopped
- ½ cup of mayonnaise
- ⅓ cup of sour cream
- 1 tablespoon of fresh chopped dill or 1 teaspoon of dried dill
- Dash of pepper
- Cook the ThinSlim Foods Low Carb Impastable Pasta - Rotini according to the instructions on the package but with additional salt. Boil water, add ½ teaspoon of salt, bring to a boil again, add the pasta, and cook until it is nearly al dente, or about 5 to 7 minutes. Drain the pasta, rinse it with cold water, and put it in a large bowl. Pour 3 tablespoons of pickle juice over it and set it aside.
- In a small bowl, mix the dill pickles, cheese, cucumber, and onion.
- Drain any pickle juice from the rotini and then add the pickles, cheese, cucumber, and onions. Toss the pasta until the ingredients are combined.
- In the small bowl, whisk together the mayonnaise, sour cream, garlic (if using), pickle juice, dill, and black pepper.
- Pour the dressing over the pasta mixture and toss to combine. You can eat the salad at room temperature or after refrigerating for 1 or more hours or overnight.
- When you are ready to eat the pasta salad, plate it and top with any optional toppings, such as cucumber or tomato slices or extra cheese. Serve and enjoy!