Dill Pickle Pasta Salad Recipe
Description
Macaroni salad with dill pickles, celery, Cheddar and a light and creamy dill dressing. The best pasta salad with dill!
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Ingredients
- 8 ounces small-shaped dry pasta, such as cavatelli (2 cups)
- ½ cup olive oil mayonnaise
- ½ cup pickle brine
- 2 tablespoons chopped fresh dill
- 1 cup chopped fresh pickle spears*
- 1 cup thinly sliced celery
- 4 ounces diced aged white Cheddar
- Cracked black pepper
Instructions
- Bring a large pot of water to a boil. Season with 2 tablespoons kosher salt, add pasta and cook until al dente according to package directions.
- Meanwhile, in a large bowl whisk together mayonnaise, pickle brine and dill.
- Drain pasta then immediately add cooked pasta to bowl with dressing; toss to combine then let rest 5 minutes.
- Add pickles, celery, and Cheddar; toss to combine then season with black pepper and additional dill or brine to taste.
Equipment
Notes
Make it vegan: use vegan mayo and skip the cheese.
As the pasta salad cools and sets, the dressing will thicken (the starches from the pasta will get released and the pasta will soak up some of the dressing). All pickles and brines are different, so season to taste with additional pickle brine and black pepper to taste.
The type of pickle you use matters! I recommend using fresh pickles sold in the refrigerated section of the grocery store. Aside from being fresh, they’ve also got better flavor. If you’re not using fresh pickles, add the pickle brine in 2 tablespoon increments as it will likely be saltier.
Nutrition
Serving: 1/2 cupCalories: 214kcalCarbohydrates: 17gProtein: 6gFat: 13gSaturated Fat: 3gCholesterol: 16mgSodium: 550mgFiber: 1.5gSugar: 1g
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