What you’ll love about dill pickle pasta salad
- There’s more than just cheese and pickles in this recipe. I’ve added crispy bacon and sliced celery to add umami and crunch.
- Fresh dill really brings out the flavor of the dill pickles and adds a pop of freshness to this already delicious salad.
- You can easily prep this recipe ahead of time. Set aside a little bit of dressing when you’re making the salad, and add the rest just before serving to ensure your salad is extra fresh.
- There’s an intense depth of flavor in the sauce thanks to the apple, fennel and white wine that are simmered to perfection.
Here’s what you’ll need to make it
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How to make dill pickle pasta salad
Prep your mix-ins. Slice, chop and shred all of your salad ingredients. If you need to cook your bacon, I recommend doing it on the stove in a large saucepan.
Slice the bacon into thin strips and sauté until the fat has rendered and the bacon is dark in color. Use a slotted spoon to transfer the bacon pieces to a paper-towel-lined plate.
Cook the pasta. Boil the pasta in a large pot of salted water. Follow the package directions for al dente to make sure you get the perfect cook. Drain the pasta and rinse with cold water until it’s cool to the touch.
Normally, we don’t rinse pasta after cooking, but this added step is necessary for pasta salads and helps to prevent your pasta from getting soggy.
If you’re not assembling your salad immediately, I recommend drizzling and tossing it with some olive oil to prevent it from sticking together. I do this right in the colander and then transfer it to a large mixing bowl with a lid until I’m ready to assemble.
Make the dressing. In a mixing bowl, whisk the mayonnaise with pickle juice, mustard and water until smooth. Stir in salt & pepper, and adjust the seasoning to your taste, if needed.
Assemble the salad. In a large mixing bowl (probably the one you put your pasta in), combine all of your salad ingredients and add in the dressing. Stir until the salad is evenly coated in the dressing. Garnish with a sprinkle of fresh dill before serving.
FAQs and tips for making dill pickle pasta salad
How do you keep pasta salad from getting soggy?
The dressing of the salad will absorb into the pasta making it a bit softer as it sits. Making sure you cook the pasta to al dente will ensure that your pasta salad does not get soggy. You can also wait to toss the salad with dressing just before serving.
How long does pasta salad last in the fridge?
Pasta salad, when stored in an air tight container, will last about 4-5 days in the refrigerator. This will, of course, depend on the freshness of the ingredients used in the salad. Always use your best judgment for consuming any leftovers.
Should I make pasta salad the night before?
While it isn’t necessary, you can make pasta salad ahead of time. Store in the fridge until ready to serve. I recommend reserving some of the dressing to add just before serving as the pasta will absorb some of the dressing as it rests.
More great pasta salad recipes you should try
Dill Pickle Pasta Salad
Ingredients
- 1 pound pasta (cooked and cooled)
- 4 slices bacon (cooked to crispy and chopped)
- 3/4 cup shredded cheddar cheese
- 1 cup chopped dill pickles
- 2 stalks celery (thinly sliced)
- 3 green onions (thinly sliced)
- 2 tablespoons fresh chopped dill (divided)
- 2 cups mayonnaise
- 1 tablespoon Dijon mustard
- 4 tablespoons pickle juice
- 2 tablespoons water
- Coarse salt & black pepper (to taste)
Instructions
- If needed, cook pasta according to package directions for al dente in a large pot of salted, boiling water. Drain pasta and rinse with cold water.
- In a medium mixing bowl, whisk the mayonnaise, Dijon mustard, pickle juice, and water until smooth. Season salt & pepper, to taste.
- Combine salad ingredients in a large mixing bowl, reserving about 1 teaspoon fresh dill. Add dressing and stir until evenly coated.
- Before serving, adjust seasoning with salt & pepper (to taste) and garnish with remaining dill.
Nutrition
Omg I can’t wait to try this! Great ingredient combinations – looks delicious!