The Hedonist Cook

Creamy Dill Pickle Pasta Salad

A tangy, creamy, cold dill pickle pasta salad with briny flavor, crunchy pickles, and fresh dill. Perfect for cookouts, potlucks, or weeknight dinners.

Ingredients

• 1 shallot, thinly sliced
• 1 tablespoon vinegar (white wine, red wine, apple cider, or your favorite)
• Salt and pepper, to taste
• 1 pound short pasta (fusilli, cavatelli, or similar)
• 1 cup crème fraîche or sour cream
• 1 garlic clove, finely grated
• 5 tablespoons pickle brine
• 2 cups sliced dill pickles
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely grated Parmesan, plus extra for topping
• Big handful of chopped dill

Instructions

1. Combine sliced shallot and vinegar in a small bowl. Add a pinch of salt and 2 tablespoons water. Let sit while prepping the rest of the salad.
2. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse under cold water until cool. Drain again.
3. In a large bowl, mix crème fraîche (or sour cream), grated garlic, and pickle brine. Stir to combine and season with salt and pepper.
4. Drain the shallots and discard the liquid.
5. Add pasta, sliced pickles, olive oil, Parmesan, and chopped dill to the crème fraîche mixture. Toss to combine. Season to taste with more salt and pepper. Top with pickled shallots and extra Parmesan before serving.