Two jars with home made pickled cucumbers with herbs and spices on white wooden table, copy space, selective focus
Dill Pickle Pasta Salad Is The Zingy Accompaniment For Summertime Meals
By Betsy Parks
If you love pasta salad as much as you love pickles, this quick, cool side dish is an easy mix of some of your favorite pickles, a fun pasta shape, fresh dill, and some dressing.
To assemble your salad, cut the pickles into half-inch cubes and chop a few tablespoons of fresh dill. Toss everything in a bowl with the cubed cheese and pasta.
Choose a pasta shape that can easily be eaten with a fork and hold some dressing and flavor, like farfalle, rotini, cavatappi, or tortellini, for a fun twist.
Any jar of your favorite dill pickles will work, but something garlicky and snappy is the best choice. Use spicy dills if you prefer your pasta salad with some heat.
Cheese is optional, but choose any type that works well in other pasta salads, like cubed cheddar, provolone, feta, or fresh mozzarella.
For the dressing, just add a cup of mayonnaise and half a cup of sour cream or Greek yogurt to a jar of leftover pickle juice and shake it up.
Alternatively, mix a cup of a store-bought creamy dressing, such as ranch, green goddess, or creamy Greek, with pickle juice. Once ready, add the sauce to the bowl and stir.
Pickle juice is already salty, so try a bite of the salad with the dressing before adding any extra salt. Serve immediately, or chill it in the fridge overnight.