Dill Pasta Salad Recipe
Link to the recipe and step by step instructions for this video:
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Dill Pickle Pasta Salad - with yoyomax12
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1/2 lb dry pasta (any kind, about 3 cups)
3/4 cup diced dill pickles
2/3 cup cheddar cheese cut into small cubes
3 tbsp finely diced onion (more or less to taste)
2 tablespoons fresh dill (or 2 tsp dried, more or less to taste)
1/2 cup pickle juice
2/3 cup mayonnaise
1/3 cup sour cream
1/8 tsp cayenne pepper
salt & pepper to taste
Cook pasta according to package directions, drain and allow to cool almost completely (it can still be warm to the touch)
Toss the pasta with the pickle juice and allow to sit for 5-10 minutes. There may be some juice in the bottom of the bowl, that's okay.
In a large bowl combine the mayo, sour cream, diced pickles, cheese, onion, salt, pepper and dill.
Add pasta and any remaining pickle juice in the pasta bowl.
Stir to coat and refrigerate. This is good immediately, but is much better after 4-8 hours of refrigeration.
recipe found here:
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Dill Pickle Pasta Salad - Quick Recipe!
The Dill Pickle Pasta Salad is the answer to the over done boring pasta salads everybody makes. This pickle salad is going to please everyone, even those who are not huge fans of pickles.
Ingredients for: Dill Pickle Salad
- 16 ounces of shell noodles cooked aldonate. Chill under cool water to stop cooking.
- 3/4 cup chopped dill pickles
- 1/2 cup dill pickle juice, plus 2 Tbs
- 2/3 cup cubed cheddar cheese
- 2 Tbs chopped dill (you can use dry dill also)
- 2/3 cup mayo
- 1/3 cup sour cream
- 1/8 tsp cayenne pepper
Add 1/2 cup of pickle juice to cooked noodles. Stir and then drain out pickle juice after 5 minutes. Mix the remaining ingredients into the noodles. Salt and Pepper to taste. Let the Pickle Noodle salad sit in the refrigerators for 1 hour before serving. Next enjoy your Dill Pickle Pasta Salad!
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Dill Pickle Pasta Salad
This dill pickle pasta salad features tangy and crunchy dill pickles. The creamy homemade dressing blends incredibly well with the tender pasta and cheese to complement these unexpected stars of the show.
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Grab the full, printable recipe on my blog:
INGREDIENTS
16 oz rotini pasta cooked, drained, and rinsed in cool water
2 cup whole dill pickles diced and reserve juice (about 5 large pickles)
1 1/2 cup cheddar cheese cubed (or Colby-jack cheese)
1 to 2 tbsp fresh dill chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp dried parsley
2 tbsp dill pickle juice
INSTRUCTIONS
In a small mixing bowl whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing.
In a large salad bowl add the cooled pasta, dill pickles, cheese, fresh dill, and dressing.
Tip: Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt.
Stir ingredients together until well combined.
Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.
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