dill pickle salad

A delicious copycat of Taylor Farms Dill Pickle Salad that&#039;s easy, delicious and helps to cut down on plastic waste by making everything from scratch.

Taylor Farms Dill Pickle Salad

Mayonnaise

Sour Cream

Buttermilk

Dill Pickle (finely diced)

Pickle Juice

Sugar

Garlic Powder

Onion Powder

Dill

Fresh Chives (sliced)

Fresh Dill (optional)

Coriander Seed

Mustard Powder

Rosemary

Citric Acid

Kosher Salt

Romaine Lettuce

Kale (stems removed)

Red Cabbage

Green Cabbage

Cauliflower (raw, chopped small)

Radishes (thinly sliced)

Feta Cheese (crumbled)

Breadcrumbs (see notes)

Dill Seasoning (or to taste)

Dill Pickle Ranch Dressing (or to taste)

Combine all ingredients and grind in a mortar and pestle or a spice grinder. Once fully pulverized, set aside. The spice blend is good for up to 4 months.

Dill Pickle Seasoning

Combine all ingredients together. If desired, the dressing can be blended or mixed in a food processor. If your buttermilk is fresh - the dressing stores in the fridge for up to 2 weeks. See notes.

Dill Pickle Ranch Dressing

If you&#039;re making your own breadcrumbs, bake the stale bread tossed in melted butter at 350 until slightly crispy. Let cool and mix them in a food processor until they&#039;re the texture of small pebbles.

Remove the stems from the kale and slice all of the vegetables into small (1/2 inch - 1 inch) pieces. Break up the feta and add it to the vegetables along with the breadcrumbs. Mix until well combined.

Once ready to plate, pour 1 tablespoon of the spice blend and 1/2 cup of dressing over the salad. Mix until thoroughly combined and evenly distributed.

Serve immediately. The mixed salad is good for 1-2 days in the fridge.

Assembly

Calling all dill pickle lovers with this Dill Pickle Pasta Salad recipe! It&#39;s tangy, garlicky, creamy, and the ultimate summertime dish. Gluten-free, Oil-free, Soy-free option.

Creamy Dill Pickle Pasta Salad

rotini, macaroni, or other short pasta shape*

Easy Vegan Mayo (or store-bought)

dijon mustard

garlic (grated

pickle brine (liquid from pickle jar)

dill pickle spears (chopped)

carrot

Pickled Red Onions (chopped)

dill

parsley

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and rinse well with cold water until it is cool; set aside.

Make the Dressing: While the pasta is cooking, whisk the mayo, mustard, garlic, and pickle brine together in a large bowl.

Combine: Add the cooled pasta to the bowl along with the pickles, carrot, pickled red onions, dill, and parsley. Mix well; add more salt to taste, if necessary.

Serve &amp; Store: Serve immediately or chill in the fridge for at least 15 minutes before serving. Leftovers will keep in the refrigerator for up to 5 days.

This gluten free Dill Pickle Pasta Salad is an easy summer side dish! It&#039;s made with crunchy pickles, lemon, fresh dill, and creamy dressing.

Dill Pickle Pasta Salad (Gluten Free)

gluten free short pasta (such

white cheddar cheese (diced, or cheese of choice)

lemon

mayo

Dijon mustard

Tbsp. white wine vinegar

Tbsp. pickle juice

garlic powder

onion powder

kosher salt

pepper

Tbsp. fresh dill (plus more for garnish)

Prepare 1 package of gluten free short pasta (or regular short pasta if not gluten free) according to package instructions, cooking the pasta just until al dente.Be careful not to overcook the pasta or it may become mushy.

Once the pasta is al dente, pour it into a strainer and rinse thoroughly under cold water.

Allow the pasta to sit in the strainer for 30 minutes at room temperature. This helps the pasta to retain its springy texture and prevents it from becoming mushy. (This step is not necessary if making regular pasta).

Dice 1 cup of baby kosher dill pickles (yields 5-6 pickles).

Dice 1 cup of white cheddar cheese (or cheese of choice).

Mince 2 Tbsp. of fresh dill plus more for garnish.

Place the drained, rinsed, and cooled pasta into a large bowl. Add the diced pickles and cheese along with the minced dill.

For The Pasta:

Add 1 cup mayo, 2 Tbsp. Dijon mustard, 1 Tbsp. white wine vinegar, 2 Tbsp. pickle juice, ½ tsp. each garlic powder and onion powder, and ¼ tsp. each kosher salt and pepper.

Stir all of these ingredients until completely combined using a small whisk or a fork.

Add the dressing to the pasta salad slowly and toss all of the ingredients together gently with a large spoon (don&#39;t stir any more than necessary so that the pasta doesn&#39;t break apart).Continue to add more dressing until it reaches your desired consistency.

Using a Microplane zester, add the zest of 1 lemon to the pasta salad. Cut the lemon in half and add the juice of the lemon as well (making sure not to add the seeds).

Carefully toss the salad once again until all of the ingredients are completely combined.

To Serve: Garnish with extra minced fresh dill.

For The Dressing:

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Top 3 dill pickle salad recipes from across the web

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The most viewed dill pickle salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine