Pasta and Pickles Salad
This recipe is your invitation to the pasta and pickle party. Dill pickles work double time here: The brine is added to the creamy dressing to bring acidity, while a generous amount of pickles are used in the salad, bringing crunch and saltiness. The sourness of the pickles and the punch of the quick-pickled shallots really cut through the heaviness that is often found in creamy, mayonnaise-laden pasta salads. (This one skips mayo for lighter crème fraîche or sour cream.) An emphatic handful of dill reinforces the grassy notes of the pickle; if you have parsley or scallions lying around, you could throw those in too. Experiment by adding other pickles — sauerkraut, beets, radish, daikon would all work — or bulk this pasta salad up with some chopped romaine, chickpeas or hard-boiled eggs.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1shallot, thinly sliced
- 1tablespoon vinegar, such as white or red wine vinegar, apple cider vinegar or other favorite
- Salt and pepper
- 1pound short pasta, such as fusilli or cavatelli
- 1cup crème fraîche or sour cream
- 1garlic clove, finely grated
- 5tablespoons pickle brine plus 2 cups sliced dill pickles
- 2tablespoons extra-virgin olive oil
- 2tablespoons finely grated Parmesan, plus extra for topping
- Big handful chopped dill
Instructions
Step 1
Place the shallot and vinegar in a small bowl. Add a pinch of salt and 2 tablespoons of water. Set aside to pickle while you prepare the rest of the salad.Step 2
Bring a large pot of salted water to the boil. Add the pasta and cook according to package instructions until al dente. Drain pasta and run under cold water until cool. Drain again.Step 3
Meanwhile, place the crème fraîche or sour cream and garlic into a large bowl. Add the pickle brine and sir to combine. Season with salt and pepper.Step 4
Drain the shallots and discard the pickling liquid.Step 5
To the crème fraîche mixture, add the cooled pasta, pickles, olive oil, grated Parmesan and dill; toss to combine. Taste and season with salt and pepper. To serve, top with quick pickled shallots and more grated Parmesan.