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.
- 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
- 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.