Dill Pickle Pasta Salad
Looking for something new to bring to your next potluck? This super flavorful dill pickle pasta salad is a crowd pleaser, and it’s so easy to make. It’s loaded with crunchy dill pickles, savory bacon, toasted cashews and topped with a creamy dill dressing.
Why I love this dill pickle pasta salad
Here’s what you’ll need to make it
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How to make dairy free 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.
Toast your cashews. Keep about 1 tablespoon of bacon grease in the pan and add your cashews to toast them. Sauté them for about 5 minutes over medium-low heat. Season with salt & pepper (if they aren’t already salted) and a tablespoon of nutritional yeast for added cheesy flavor.
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 on making dill pickle pasta salad
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.
Pasta salad, when stored in an air tight container, will last about 4-5 days in the refrigerator.
Yes, you definitely can make the pasta salad ahead of time. Store it in the fridge until you are ready to serve it.
More amazing pasta salad recipes you should try
- Roasted vegetable pasta salad
- Dairy free BLT pasta salad
- Pesto pasta salad
- Homemade macaroni salad with shrimp
Ingredients
- 1 pound pasta (cooked and cooled)
- 4 slices bacon (thinly sliced)
- 3/4 cup cashews (chopped)
- 1 cup chopped dill pickles
- 2 stalks celery (thinly sliced)
- 3 green onions (thinly sliced)
- 2 tablespoons fresh dill (chopped)
- 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.
This recipe is very easy delicious awesome
The dressing is very delicious creamy
Thanks for sharing your recipe
For pasta salad ⭐️⭐️⭐️⭐️⭐️👍