DILL PICKLE PASTA SALAD

100% worth yelling about

Some recipes I develop and I wonder if I should save it for my future cookbook because it’s such a banger, and this was one of those recipes. But I simply cannot hold this recipe hostage from you. So enjoy your pickles 💚

⏱️ TOTAL: 30 mins

🍽️ SERVES: 4 as a side | DIFFICULTY: 🟢 | DISHES: 🟢

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• Chef’s knife

• Cutting board

• Large pot - for the pasta

• Small + large mixing bowl

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For the dressing

• 1/2 cup dill pickle brine

• 1 tbsp dijon mustard

• 1/2 tbsp hot honey

• 1 tbsp white vinegar

• juice of half a lemon

For the rest

• 10-12 oz pasta (ricciole, fusilli, gemelli, ziti or cavatappi)

• 100 g fennel salami, thinly sliced into strips

• 1 heaping cup dill pickles, sliced

• 1/4 red onion, very thinly sliced

• 1/4 cup good olive oil

• 1 bunch fresh dill (about 1/2 cup), roughly chopped

• 2-3 oz manchego cheese, thinly shaved

1. Make your dressing

• in a small bowl, mix together 1/2 cup dill pickle brine, 1 tbsp dijon mustard, 1/2 tbsp hot honey, 1 tbsp white vinegar and juice of half a lemon. This should taste VERY tangy, do not worry. Set aside.

2. Slice your mix-ins

• slice salami into thin strips - ensure you peel all the pieces to prevent clumping.

• slice pickles on a bias, then cut each coin into thick strips (approximately thirds). They should be smaller than the pasta but thick enough to maintain crunch.

• remove dill from stems and roughly chop.

2. Make your pasta

• aggressively salt your pasta water and cook to al dente according to package instructions.

• drain, add to a bowl, and immediately add dressing while it’s still hot. Mix well, then add salami. Chill for 15 minutes.

• once cooled, add sliced pickles and onions and 1/4 cup olive oil. Toss well, then mix 3/4 of your fresh dill and whole lot of thinly sliced manchego (I like to use a vegetable peeler). Plate your pasta and finish with more fresh dill and more shaved manchego. Enjoy room temp or cold.

• **This is great immediately, but best after it sits in the fridge for a day!

🍝what pasta to use: I like to do a long tubular shape but something fun! I used ricciole but fusili, gemeli, ziti or even cavatappi are great too.

🧊storing: this, like any pasta salad, gets better with time! If making in advance, reserve fresh dill and cheese until just before serving.

🔄reheating: no need - this is best served cold/room temp.

🌾make it GF: ✅ use gf pasta and salami

🥛make it DF: ✅ omit the cheese or use DF

🌱make it vegetarian: ✅

⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.

For the dressing

• Dijon mustard: whole grain or brown

• Hot honey: regular honey works great too

• White vinegar: apple cider vinegar

For the rest

• Fennel salami: I found this to be the best flavor since it’s light but still stands out. But feel free to use your favorite salami.

• Red onion: use pickled or skip

• Good olive oil: avocado oil will work if you don’t love the taste of OO

• Manchego cheese: pecorino, parm, or asiago will all work well

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!