Featured Recipe
Pickle Pasta Salad Remix
By Kate
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Cooked rotini tossed cold with sliced bread-and-butter pickles and sharp cheddar. Dressing blends mayo, Greek yogurt, granulated garlic, cracked black pepper, fresh thyme, and a splash of apple cider vinegar in place of juice. Chill to meld but not drown the tang. Crunch texture from crisp celery added. Sodium dialed down by subbing dill pickles with lower sodium. Balanced creamy acidity, herb lift, and crispness. Prep around 20 minutes, resting at least 65 to guarantee proper flavor fusion. Eight servings, mid-calorie load, protein solid from cheese. Balanced fats from mayo and yogurt. Few grams sugar, modest fiber, a touch of calcium and iron. Practical, chill-based salad that cuts through heavy plates without hassle or fuss.
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Prep:
20 min
Cook:
0 min
Total:
85 min
Serves:
8 servings
pasta
salad
summer dish
sides
lunch
Introduction
Cold pasta salads can easily flop—soggy pasta, flavorless dressings, limp herbs. Know your textures, respect your ingredients. Start with al dente pasta—overcooked means mush in fridge hours later. Drain, rinse to stop cooking. Pickles add brightness but carry sodium; bread-and-butter cuts salt slightly, introduces subtle sweetness, balancing flavors without overpowering. Cheese must stand up—sharp cheddar brings punch, better than mild mozzarella here. Fresh herbs mix differently than dried; fresh dill chopped for pop, fresh thyme swapped in for dried parsley to shoot complexity up a notch. Texture layered with crisp celery—adds life among soft elements. Don’t just dump dressing; whisk components in a separate bowl to emulsify sauces, avoid clumps or oily puddles. Dress cold salad just before chilling so flavors penetrate gradually but ingredients hold shape. Timing flexible but chill at least an hour—don’t rush melding. Salt to finish; salad dials salt differently after resting. Slice celery small enough to bite evenly but not pulverize. This method builds vibrant, layered pasta salad—it’s about contrast, balance, and foolproof technique to rescue dull lunches or side dishes.
Ingredients
About the ingredients
Pick rotini or similar shape with ridges and holes to trap dressing. Overly thin pastas like angel hair won’t hold sauce well, resulting in bland bites. Bread-and-butter pickles give subtle sweetness that offsets vinegar’s punch and controls sodium better than classic kosher dills but still delivers crunch. Swap Greek yogurt for sour cream if richness desired but yogurt adds tang and reduces fat. Mayonnaise chosen for creaminess and smooth mouthfeel—don’t skip or substitute for oil alone or dressing thins out. Fresh dill and thyme replace dried herbs found in many versions for brighter aroma; dried parsley lacks punch here. Granulated garlic puréed garlic or powder works but granulated gives better dispersed balance. Apple cider vinegar brightens dressing while cutting bite of pickle juice—apple cider vinegars’ mild fruitiness lessens harshness and adds complexity. Celery optional; adds micro-crisp contrast; omit for milder salad but lose crunch impact. Salt in dressing is minimal since pickles and cheese are salty; add cautiously to avoid over-salting.
Method
Technique Tips
Al dente pasta not a precise minute count; test bite often starting 2 mins before package suggestion. It should resist but not crunch. Cooling quickly with cold water locks pasta texture before adding to salad bowl. Mix salad ingredients first so evenly dispersed before dressing. Whisk dressing vigorously; mayo and yogurt separate if not properly combined, resulting in oily layer. Pour dressing slowly; fold salad gently with spatula or large spoon to prevent crushing cheese or pickles. Cover tightly to prevent fridge odors infiltrating. Allow at least an hour chilling but 75 minutes better for max flavor blend. Taste-test before serving; resting dulls seasoning so tweak salt or vinegar for brightness last minute. If too thick dressing, thin with splash of water or more vinegar, not more mayo—too creamy will weigh down salad. If salad seems soggy after sitting long, add fresh dill or celery at last minute for renewed texture. Serve cold; warming kills texture and sharpness.
Chef's Notes
- 💡 Start with al dente pasta—drain, rinse. Traps bite in fridge. If overcooked, mush later. Test often, especially before the final minute, adjust time.
- 💡 Bread-and-butter pickles are key. Control sodium with their mild sweetness. Don’t skip the crunch; vital contrast. Use fresh herbs for more flavor—dried just doesn’t cut it here.
- 💡 Whisk mayo and yogurt well. If not emulsified, oily dressing forms. Keep it thick, but not too thick, you can always thin with a bit of vinegar later.
- 💡 Remember to taste before serving. Resting changes flavors—might need more vinegar or salt. Adjust as needed right before serving for brightness.
- 💡 Chill at least an hour, but longer is better. Texture firmens up, flavors meld. If salad feels soggy after chilling, add fresh celery or dill before serving.
