Dill Pickle Pasta Salad
Refreshing and flavorful, this Dill Pickle Pasta Salad is packed with deliciously salty and sour dill pickle flavor!
Servings: 6
Calories: 1.174kcal
Equipment
Ingredients
- Radiatore pasta
- 2 tbsp olive oil
- 3/4 cup diced dill pickle spears
- 3/4 cup white cheddar cheese, shredded
- 2 tbsp parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
Panko topping
Ranch dressing
- 2 tbsp pickle juice
- 3/4 cup greek yogurt
- 1/4 cup Mexican crema
- 1 tbsp ranch seasoning, add more as desired
- 2 tbsp fresh dill
- 1 tbsp lemon juice
Optional
- cooked bacon, crumbled
- extra toasted panko
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package instructions. I like to add a drop of olive oil to the pot to keep the noodles from sticking. Drain and rinse under cool water when it’s finished cooking.
- When the pasta is finished cooking, drain and transfer the pasta to a sheet pan. Toss the pasta with 2 tbsp of olive oil and spread it out on the sheet pan in a single layer to cool.
- In a small bowl, whisk together the mexican crema, greek yogurt, pickle juice, lemon juice, ranch seasoning, and dill.
- Heat 1 tbsp of olive oil in a medium skillet. Add the panko and toss occasionally for 3-5 minutes or until it turns golden brown. Remove the pan from the heat and mix in the lemon zest, dill, and parsley.
- Add the cooled pasta to a large mixing bowl with the pickles, shredded cheddar, ranch dressing, parsley, and dill. Mix to combine then top the pasta salad with the toasted panko and serve.
Nutrition
Calories: 1.174kcal | Carbohydrates: 61g | Protein: 45g | Fat: 84g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 38g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 3.632mg | Potassium: 677mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3.442IU | Vitamin C: 52mg | Calcium: 1.04mg | Iron: 5mg
