Pickle Pasta Salad Recipe

There is rarely an occasion when a pasta salad won't fit in — from picnics, to cookouts, to potlucks, to a weeknight dinner with the family. Tender pasta, creamy dressing, and veggies — what's not to love? This pickle version is tangy and briny while still hanging on to some of the star ingredients that define a true pasta salad. Red bell pepper brings fresh sweet crunch, red onion and cheddar bring a pleasant sharpness, chickpeas bulk it up with their tender-firm texture and nutty flavor, and pickles add the tang. The creamy dressing leans on thick Greek yogurt as the base, and an extra punch of briny tang comes courtesy of some pickle brine, along with a double-dose of fresh and dried dill to brighten it up. This recipe makes plenty of dressing to soak into every spiral crevice of the fusilli pasta.

I love to see the surprise on people's faces when they bite into the salad, not knowing that it contains pickles. It's one of those unexpected ingredients that everyone seems to love and that just makes every dish a little better. There are also only a few things to chop, making this quick and easy to throw together.

To make this recipe, start in the produce aisle and grab fresh dill, fresh parsley, red bell pepper, and a red onion. Dill is one of my favorite herbs, and I love to store it in a mason jar of water in the fridge to make it last longer. You'll have leftover dill, and there are many ways to use it. Then hit up the dairy case for Greek yogurt and cheddar cheese. Stop by the dry goods area for mayonnaise, fusilli pasta, chickpeas, and dill pickles. Then check your spice cabinet for dried dill, onion powder, garlic powder, salt, and pepper.

To make the dressing, in a medium bowl, whisk together the Greek yogurt, pickle brine, fresh dill, mayonnaise, dried dill, onion powder, garlic powder, salt, and pepper.

Bring a pot of water to a boil.

Cook the pasta to al dente according to the package directions.

Drain the pasta and rinse under cold running water until completely cool.

Add the pasta, chickpeas, red bell pepper, pickles, red onion, cheddar, dill, and parsley to the bowl.

Add the dressing and toss until everything is evenly coated.

Cover and chill for 30 minutes.

Garnish with more dill and parsley and serve.

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Keeping pasta salads fresh can be tricky because the dressing tends to get absorbed by the pasta as it sits in the fridge. The first step in preventing this is to make sure you cook the pasta al dente and give it a cold rinse. When the pasta is too soft, it absorbs the dressing much faster and will result in a drier salad (but mushier pasta) when it comes out of the fridge. If you will be making the salad more than an hour ahead of time, it's best to keep the components separate to chill in the fridge and assemble right before serving. To keep the pasta from sticking together, toss it with some olive oil before putting it in the fridge.

It also helps the salad from drying out if you add more dressing before serving. You can either reserve some of the dressing before chilling and toss the rest in before serving, or just make a double batch of the dressing to add in or serve on the side.When storing leftovers, be sure to store them in an airtight container. The salad will last for up to 3 days.

Like most pasta salads, this one is very versatile and can be changed up in many ways to suit your preferences or use up the food in your pantry. To start, several types of vegetables work well and would augment the salad with their own flavor and texture. Try diced celery for some added crunch, or sliced radishes for a sharp peppery bite. A handful of shredded carrots adds nice color and a touch of sweetness. Diced cucumber works well and adds a fresh flavor, but I recommend using an English cucumber because it is less watery, or you can simply de-seed a regular cucumber for the same effect. Peas or corn add color and flavor as well. For a pop of brinier flavor, add chopped green olives or capers. To add some heat, throw in some diced jalapeños or add pickled jalapeños for less heat and even more tanginess.

For a different protein addition, you can swap to another bean like cannellini or navy beans. Shelled edamame makes a pretty and proteinaceous addition too. Diced ham or salami would make the salad heartier and appeal to meat-eaters. Crumbled bacon adds a smoky saltiness taste. Any type of cheese can stand in for the cheddar. Sharp cheddar, pepper jack, Havarti, or feta are some options. You can also skip the cheese completely, as this pasta salad has plenty going on without it.

For the pasta, you can go with a classic macaroni or a small pasta like ditalini or orzo. Gluten-free pasta will also work in this recipe. Quinoa, chickpea, and red lentil will be the best choices, because they hold their shape well. You'll need to rinse a bit longer because they contain more starch and can turn gluey when cold.

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