Dill Pickle Pasta Salad

Pickles and BBQ season are a match made in heaven. This dill pickle pasta salad will be the talk of any BBQ or picnic that you host this summer. She's a crowd pleaser!

Dill Pickle Pasta Salad in a large bowl with a gold spoon and a small plate with some fresh dill off to the side

This dill pickle pasta salad is a rendition of a salad my mom used to make for me all the time growing up. Her salad had canned tuna which is a great option if you're looking to add some protein. Shredded chicken or a can of chickpeas are great here too!


This dill pickle salad is best served next day to give all the flavours time to absorb into the pasta. But if you must, you can start enjoying 3 hours after making.


If you're a pickle fan as much as I am, you'll also love my Dill Pickle Salad and Loaded Dill Pickle Soup recipes.




Dill Pickle Pasta Salad

Serves 8


What you'll need:


3 cups dry bowtie pasta (Farfalle)

3 large dill pickles, diced

3/4 cup old cheddar cheese, cubed

1/2 large red onion, small dice

Salt & pepper to taste


Dressing

1/2 cup mayonnaise

1/2 cup Greek yogurt

1/4 cup pickle juice (from the pickle jar)

1/4 cup chopped fresh dill

2 tbsp capers, chopped

1 tbsp sugar

2 garlic cloves, grated

1 lemon, zested

Juice of 1/2 lemon


Steps:


Bring a large pot of water to a boil and cook 3 cups of dry bowtie pasta until el dente.


Meanwhile, in a large bowl (large enough to mix all of the salad ingredients) whisk together 1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1/4 pickle juice, 1/4 cup chopped fresh dill, 2 tbsp capers, 1 tbsp sugar, 2 grated garlic cloves, the zest of 1 lemon and the juice of 1/2 lemon.


When the pasta is finished cooking, strain the pasta and run the cooked pasta under cold water until cool. Make sure to drain off all the water. Add the cold cooked pasta to the bowl with the dressing and add 3 large chopped dill pickles, 3/4 cup cubed old cheddar cheese and 1/2 large diced red onion. Mix until everything is evenly coated in the dressing.


Cover and refrigerate for minimum of 3 hours before serving. This salad is best served next day.


Eat up, my friends!


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