It’s been a hot one this week so I have been trying not to use the oven too much here in Seattle! On Facebook I saw a post a while ago for Dill Pickle Pasta Salad so we decided to make it for dinner the other night.
Individually all the ingredients are great, but together, neither of us really loved this. I think it has some potential but would want to change it up quite a bit. I also feel like this is a side dish, not a complete meal…so would maybe bring it to a potluck…?
- 1 ½ cups Pasta
- ⅓ cups Pickles, diced
- ⅓ cup Cheddar Cheese, diced
- 1½ Tbsp Onion, finely diced
- 1 Tbsp Fresh Dill, Chopped
- ¼ cup Pickle Juice
- ½ cup Mayonnaise
- ¼ cup Sour Cream
- ⅛ tsp Cayenne Pepper
- 2 Tbsp Pickle Juice
- Salt and Pepper
- Cook the pasta to al dente per package instructions.
- Drain and immediately pour the ¼ cup pickle juice on the hot noodles, so they soak up the pickle juice, and set aside.
- For the dressing, mix the mayonnaise, sour cream, cayenne pepper, 2 Tbsp pickle juice and salt and pepper in a bowl.
- Place the remaining ingredients (diced pickles, diced cheese, onion and dill) in a large bowl and add the drained pasta (drain off any excess pickle juice that didn’t get soaked up) and the dressing and mix until everything is fully coated with the dressing.
- Cover and refrigerate for at least an hour or until ready to server.
I added diced up ham steak to this for my boyfriend and picked all the ham out for me. I also served this with a college favorite; Salmon Patties. I mix Salmon, ½ – ¾ sleeve of crushed Ritz Crackers, 1 Egg, 3 Tbsp Mayonnaise, 1 Tbsp Spicy Brown Mustard and Salt and Pepper in a bowl. Form into patties and fry in some oil for 2 – 3 minutes per side or until golden brown.
If I make this pasta salad again I’ll update my post with a new recipe, but I’m not so sure we’ll be trying this again. Let me know if you try this and how you changed it up!