This post is sponsored by Ball® Fresh Preserving Products by Newell Brands.
Yesterday, I showed you how to make the Kosher Dill Pickle Spears from Ball® Fresh Preserving Products. These spears are my ideal pickle in both form and flavor. They are brightly flavored, have a hint of sweetness, and thanks to the addition of Ball® Pickle Crisp, hold on to their texture nicely.
These pickles are good for so much. They are obviously perfection alongside a sandwich. You can nestle one into the bun with a hot dog or grilled sausage. And they make a really delicious addition to all manner of summer salads.
This version of pasta salad takes some elements from classic macaroni salad, but tweaks it so that it’s less sweet and more vegetable-forward than the versions you get at your local deli.
I use just 8 ounces of pasta with 1 1/2 cups of pickles, along with chopped celery, red onion, hard boiled egg, chopped parsley, and a dressing made from mayo and pickle juice. It can be served warm or chilled and is the perfect thing to make ahead and keep in the fridge for a week of easy meals.
Pasta and Kosher Dill Pickle Salad
Ingredients
- 8 ounces dried pasta
- 1 1/2 cups diced Kosher Dill Pickles
- 2 celery ribs minced
- 1/2 red onion minced
- 2 hard boiled eggs diced
- 1/2 cup chopped parsley
- 1/2 cup mayonnaise
- 1 tablespoon pickle brine
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of water to a boil. Salt it generously and cook the pasta according to the package directions.
- Combine the pickles, celery, red onion, parsley, and hard boiled eggs in a large bowl and stir to combine.
- Drain the pasta and rinse it in cool water. Add the pasta to the bowl of veg. Add the mayonnaise, pickle juice, and pepper and stir to combine. Taste and adjust the seasoning as necessary.
- Serve warm or chilled.
Absolutely delicious, fresh tasting salad! My college-age sons love it. I add 4 eggs instead of 2 and use yellow onion instead of red. Thanks for the recipe. 🙂
I’m so glad you enjoyed it!
oh my goodness, so sad that this recipe has been here and I missed it! I can’t wait for an excuse to make this! Thank you!!!
I hope you enjoy it!
I’m working through my saved-but-untried recipe pile and finally got to this one. It’s delicious and was a nice memory of last summer, as I used the dill pickles I canned then. Thanks for such a simple and tasty recipe.
I’m so pleased to hear that you liked the salad. It’s one of my favorites as well.
This seems so easy and yummy! I’m definitely going to make this, Thanks for sharing this.
I was very pleased with this salad. I have Kosher dills from last year that I hadn’t even tasted, and they were a delicious contrast to the pasta. And I concur that the amount of fresh ground pepper enhances the flavor. Thanks for sharing, Marissa. I will make this again.
I am so happy to hear that you’re pleased with it!
I am a huge fan of pasta salad. I am a huge fan of pickles. This pasta salad sounds delicious. I don’t know if it could ever replace a big crispy dill next to a club sandwich or hamburger, but it might be a nice addition to the meal. Is it possible to overdose on dill pickles?
It is not possible to overdose on pickles!
oh yum, yum, YUM. I am one of those people who generally believe that just about everything (within reason) is best topped with pickles and or sauerkraut/kimchi. the mix of tastes and textures in the dish make it sound so appealing. and delicious.
It really is a most pleasing combination of textures and flavors. I hope you try it! 🙂