Easy Pasta Salad with Pickles
Easy Pasta Salad with Pickles is a delightful summer dish perfect for picnics and potlucks. This recipe is refreshing, colorful, and very simple to make.
Why Make This Recipe
Making an Easy Pasta Salad with Pickles means you can enjoy a dish that balances flavors and textures. It’s a simple way to use fresh ingredients and add a little crunch with pickles. This pasta salad is a crowd-pleaser and can be whipped up in no time.
How to Make Easy Pasta Salad with Pickles
To make your Easy Pasta Salad with Pickles, gather the ingredients and follow the steps below.
Ingredients:
- 2 cups pasta (e.g., rotini or bowtie)
- 1 cup pickles, diced
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Fresh dill, for garnish (optional)
Directions:
- Cook the pasta according to package instructions until al dente. Drain and let it cool.
- In a large bowl, combine the diced pickles, red onion, cherry tomatoes, and bell pepper.
- In a separate bowl, mix the mayonnaise and Dijon mustard until well combined.
- Add the cooled pasta to the vegetable mixture, then pour the dressing over the top.
- Stir to combine, then season with salt and pepper to taste.
- Garnish with fresh dill if desired.
- Chill for at least 30 minutes before serving.
How to Serve Easy Pasta Salad with Pickles
Serve your Easy Pasta Salad with Pickles as a side dish at barbecues, potlucks, or family gatherings. It pairs well with grilled meats and sandwiches. Enjoy it cold for the best flavor.
How to Store Easy Pasta Salad with Pickles
To keep your Easy Pasta Salad with Pickles fresh, store it in an airtight container in the refrigerator. It can last for up to three days. You may want to stir it before serving again, as the dressing can separate.
Tips to Make Easy Pasta Salad with Pickles
- Use any pasta shape you prefer. Rotini or bowtie shapes hold the dressing well.
- For extra flavor, consider adding chopped herbs like parsley or chives.
- Adjust the vinegar by mixing in pickle juice with the dressing for a zesty twist.
Variation of Easy Pasta Salad with Pickles
You can make this salad vegetarian by adding more colorful veggies like cucumbers and carrots. For a heartier dish, try mixing in cooked chicken or tuna.
FAQs about Easy Pasta Salad with Pickles
Can I make this salad in advance?
Yes! It actually tastes better after chilling for a few hours.
What kind of pickles should I use?
Dill pickles work best, but you can use bread and butter pickles for a sweet twist.
Can I buy ingredients online?
Absolutely! Buy your ingredients here to make things easier.
Enjoy preparing and sharing this Easy Pasta Salad with Pickles recipe with your family and friends!
Butternut Squash Pasta with Crispy Prosciutto & Herbs
Ingredients
For the Roasted Ingredients
- 1 tablespoon olive oil
- 3 cups butternut squash, sliced
- 6–10 cloves garlic
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped divided
- 1 pinch crushed red pepper flakes
- to taste Salt and black pepper
- 8 slices prosciutto
For the Pasta and Sauce
- 1/2 cup ricotta cheese
- 1 pound pasta (long or short cut)
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese
Instructions
Roasting
- Preheat oven to 400°F (200°C). On a baking sheet, toss butternut squash, garlic, thyme, 1 tablespoon rosemary, red pepper flakes, salt, pepper, and olive oil. Arrange prosciutto slices around the squash.
- Roast for 20 minutes, check prosciutto, then roast another 10–15 minutes until squash is tender.
Prepare the Puree
- Set aside 1 cup roasted squash for later. Add remaining squash, garlic, and ricotta to a food processor. Blend until smooth. Season with salt and pepper.
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
Making the Sauce
- In a large skillet, melt butter with sage and remaining rosemary over medium heat until butter begins to brown.
- Stir in butternut puree and 1/2 cup reserved pasta water. Add gouda and parmesan, stirring until melted and creamy.
Combining Ingredients
- Toss cooked pasta into the sauce and gently fold in the reserved 1 cup roasted squash for texture and sweetness. Thin sauce with more pasta water if needed.
Serving
- Divide pasta between plates. Top with crispy prosciutto, a sprinkle of parmesan, and fresh herbs. Serve warm and enjoy!
