We love salads, especially pasta salads! There’s so many combinations of ingredients and different types of pasta that work so well for an array of hearty pasta salads that are delicious and great for summer barbecues or to enjoy with your meal any time of the year!
Let’s get started!
Once pasta of your choice is cooked, drain and run cold water over top until pasta is cold. This will help the pasta to not clump together. Let drain.
Dump into a large bowl.
Add shredded cheese, chopped dill pickle (great way to use up homemade dill pickles!), mayo, yogurt, sugar, dill pickle juice (instead of vinegar), green onion or chives, salt and pepper to taste and dill – either dried or fresh works great.
Stir well.
I usually scoop the salad into a smaller bowl to place in the fridge. The salad always tastes so much better after it sits for a couple hours for the flavors to meld.
This is one of our favorite salads that we enjoy all year long!
Dill Pickle Pasta Salad
2-1/2 cups raw pasta of your choice
1/2 cup mayo
1/4 cup yogurt
2 tbsp dill pickle juice
2 tsp sugar
1/2 cup shredded cheese
1 green onion or a few chives, diced
1/3 cup chopped dill pickle
2 tbsp chopped parsley
Salt and pepper to taste
1/2 tsp dried dill or 3 tbsp fresh dill, chopped
Cook pasta to package directions. Once cooked, drain and run cold water over pasta until pasta is cooled. This will prevent clumping. Leave pasta in colander and prepare dressing.
I often make sure the pasta is done draining, toss into a bowl and then add remaining ingredients, but you can prepare dressing separately if you like.
In a large bowl, add all the remaining ingredients and mix well. Add cold pasta and stir. Taste and adjust seasonings as necessary. Serve cold and enjoy. Refrigerate leftovers. This salad always tastes better the next day.
enjoy from Our City Homestead to yours