Now that the weather is starting to warm up, I’m feeling less enthusiastic about hot soups and casseroles. At the end of a warm day, a nice, chilled salad seems a lot more appealing. Naturally, I’ve got lots of cold salad recipes already. There’s my Tarragon Chicken Salad, my Best Potato Salad, and of course, my beloved coleslaw. But lately, I’ve been feeling in the mood for something…different. Something with a twist.
And here’s my twist: Dill Pickle Pasta Salad.
This starts out like a classic pasta salad, with cubed cheddar and a creamy, garlicky dressing. But then comes the twist: the juicy crunch and sour-salty flavor of a good dill pickle. In fact, for good measure, it’s got half a cup of the pickle juice thrown in, so that pickle-y flavor spreads throughout the whole dish.
This is one pasta salad that’s definitely twisted. And I’m loving it!
Dill Pickle Pasta Salad
1 lb elbow pasta salad, cooked
8oz cheddar cheese, cubed
2 cups sliced dill pickles
1/2 cup dill pickle juice
3 Tablespoons fresh dill
1 cup mayo
1/2 cup sour cream
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1. Place cooked pasta in a large mixing bowl.
2. Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
3. Cover and refrigerate for at least 2 hours.
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Corey, Darryl, Big D & Little D
Recipe adapted from Spending with Pennies
- 1 lb elbow pasta salad, cooked
- 8oz cheddar cheese, cubed
- 2 cups sliced dill pickles
- ½ cup dill pickle juice
- 3 Tablespoons fresh dill
- 1 cup mayo
- ½ cup sour cream
- ¼ teaspoon pepper
- ½ teaspoon garlic salt
- Place cooked pasta in a large mixing bowl.
- Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
- Cover and refrigerate for at least 2 hours.