PICKLE PASTA SALAD
A pasta salad for all of your favorite pickle lovers! Bring this fun, tangy salad to your next summer get-together, and watch it become the talk of the party.
Servings: 4 servings
Ingredients
Pasta Salad
- 12 ounces gluten-free short pasta (I used farfalle -- see note)
- 2 cups cooked chopped or shredded chicken (optional)
- ¾ cup chopped bread and butter pickles (see note)
- ½ cup thinly sliced pickled red onion (see note for homemade recipe)
- ½ cup sliced pepperoncini
- ½ cup sliced green olives
- ½ cup diced cucumber
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
Pickle Vinaigrette
- ⅓ cup bread and butter pickle brine
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water until fully cooled.
- In a small bowl or jar, whisk together the pickle brine, olive oil, Dijon mustard, apple cider vinegar, maple syrup, garlic powder, salt, and pepper.
- Add the cooled pasta to a large bowl along with the chicken (if using), bread and butter pickles, pickled red onion, pepperoncini, green olives, cucumber, dill, and parsley.
- Pour the vinaigrette over the salad and toss well to coat.
- Taste and adjust seasoning as needed. Chill until ready to serve. Enjoy!
Notes
Pasta Note: I find that brown rice pasta usually holds up best for cold pasta salad (Jovial Foods is a great brand). Chickpea pasta can get firm and chalky when chilled.
Pickle Note: I suggest using bread-and-butter pickles made without refined sugar, or swapping in dill pickles if needed.
How to Make Homemade Pickled Red Onions: To make homemade pickled red onions, thinly slice an onion and add it to a heat-safe jar. Combine 1 cup of hot water with 1/2 cup of white vinegar, 1 tablespoon of coconut sugar, and 1 1/2 teaspoons of salt. Pour over the onions and allow to sit for an hour. They stay good in the refrigerator for several weeks.
Nutrition
Calories: 583kcal | Carbohydrates: 70g | Protein: 30g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 540mg | Fiber: 5g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 3mg