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!
Peppered Sea Scallops With Spinach
Ingredients
For the Spinach Purée
- 2 tablespoons butter or mild oil Use butter for richer flavor or oil for a lighter option.
- 1/2 teaspoon cumin seeds
- 1 small onion, finely diced
- 2 cloves garlic, grated
- 1 whole jalapeño, halved, seeds removed and thinly sliced
- 2 teaspoons grated fresh ginger
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 6 ounces roughly chopped spinach leaves
- Salt Salt To taste.
- 1 speck ground cayenne Adjust for spice level.
- 2 tablespoons dry white wine
- 1 cup water for blending Use as needed for desired consistency.
For the Scallops
- 12 large sea scallops, trimmed and patted dry About 1 pound.
- Salt Salt To taste.
- 1 pinch coarsely ground black pepper To season.
- 2 tablespoons mild oil For cooking scallops.
- 1 whole lemon, zest and juice For serving.
Instructions
Prepare the Spinach Purée
- In a wide skillet or wok over medium heat, melt the butter and add cumin seeds. Cook until they begin to pop, about 1 minute.
- Add the diced onion and cook until softened and lightly browned, about 3 minutes.
- Stir in garlic, jalapeño, ginger, garam masala, and turmeric. Cook for another 2 minutes while stirring often.
- Add the chopped spinach and stir well. Increase heat to medium-high, season with salt and cayenne. Pour in the wine and cook until the spinach is barely wilted. Remove from heat and let cool.
- Transfer the sautéed spinach to a blender, adding enough water to make a medium-thick purée. Adjust seasoning as needed, pour into a small saucepan and set aside.
Cook the Scallops
- Season scallops with salt and black pepper on both sides.
- Heat a heavy skillet over medium-high heat, add oil and swirl to coat the pan.
- Place scallops in the pan without crowding them. When they start sizzling, reduce heat to medium and cook undisturbed for at least 5 minutes.
- Turn one scallop gently. If it isn’t nicely browned, cook another minute before flipping all scallops and cooking for about 2 minutes more until opaque.
- Turn off heat.
Serve the Dish
- Reheat the spinach purée over low heat and spoon it into warmed shallow plates.
- Top each plate with a few scallops, browned side up, and sprinkle with lemon zest and drizzle with lemon juice.
