I am a sucker for anything dill pickle-flavoured. I’ve loved dill pickles for as long as I can recall, and when I spot something dill-pickled flavoured, you can bet that I grab it to sample it and hopefully enjoy it.
One area of food I have yet to see a lot of dill pickle infusion is pasta dishes, and understandably so. As much as I love dill pickles, I can’t exactly see them pairing too well with spaghetti or bolognese sauce. That isn’t to say it would be terrible, but I can’t say for certain as I haven’t actually tried the combination myself.
I was browsing the internet the other day looking for some summer recipes and I came across one that certainly snagged my attention. This particular recipe comes from acouplecooks.com, and much to my delight, it is a recipe for Dill Pickle Pasta Salad.
“Ingredients
- 8 ounces pasta, spirals or bow ties
- 1 cup chopped dill pickles
- 1 cup chopped English cucumber
- ¼ cup minced red onion
- ¼ cup chopped fresh dill, plus more to garnish if desired
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream*
- 1 tablespoon pickle juice (from the jar)
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon kosher salt, plus more to taste
- ½ cup crumbled feta cheese
- Black pepper, if desired (optional)
“Instructions
- Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
- Chop the vegetables and dill as noted above.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt. Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired.
- If time, chill for at least 1 hour, but you can also serve immediately. Store leftovers refrigerated for 3 to 4 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor,” the recipe states.
Now this is a pasta and pickle creation I can get behind.
Photo by Jonathan Pielmayer on Unsplash
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