DILL PICKLE PASTA SALAD

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides a similar tangy flavor with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese cuts calories while maintaining flavor.

Measure out 8 ounces of cavatelli pasta.

Boil water in a large pot and add a generous amount of salt to make it like salty ocean water.

Once the water is boiling, add the cavatelli pasta and cook for 13 minutes or according to package directions until al dente.

While the pasta cooks, prepare the other ingredients: dice 1 cup of fresh refrigerated dill pickles into small pieces.

Dice 1 cup of white cheddar cheese into small pieces, similar in size to the pickles.

Mince 1 cup of celery into small pieces.

Mince about 2 tablespoons of fresh dill, adding a little more if desired.

In a large mixing bowl, combine 1/2 cup of mayonnaise and 1/2 cup of dill pickle brine, whisking until smooth and thin.

Once the pasta is cooked, drain it and add it directly into the bowl with the dressing while it's still hot, stirring quickly to coat the pasta with the dressing.

Let the pasta cool for a few minutes to thicken the dressing before adding in the cheese, pickles, celery, and dill.

Taste the salad to check for seasoning, adjusting if necessary, and serve in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens