Dill Pickle Pasta Salad with Crispy Salami & Cheddar
A bold, briny twist on a classic side dish—packed with crunchy pickles, savory bites of salami, and a creamy dill-forward dressing.
Equipment
- Large mixing bowl
- Small bowl for dressing
- Chef’s knife + cutting board
- Whisk or fork
- Colander
- Medium pot for boiling pasta
- Optional: skillet for crisping salami
Ingredients
Ingredients
Salad:
- 12 oz pasta shells or rotini
- 1½ cups dill pickles finely chopped
- 1 cup sharp cheddar diced
- ½ cup red onion finely chopped
- ½ cup crispy salami or chopped regular salami
- ¼ cup fresh dill chopped
- Optional: 1 cup cherry tomatoes or celery for freshness
Dill Pickle Dressing:
- ¾ cup mayo or ½ mayo + ¼ sour cream for tang
- 2 tbsp pickle brine
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 garlic clove minced
- Salt and black pepper to taste
- Optional: pinch of sugar or honey to balance sharpness
Instructions
Instructions
- Boil the pasta in generously salted water until just al dente. Drain, rinse under cold water to stop cooking, and set aside to cool.
- While pasta cools, crisp the salami (optional): Add chopped salami to a dry skillet and cook over medium heat until edges curl and crisp. Drain on paper towels.
- Whisk the dressing in a small bowl: mayo, pickle brine, Dijon, vinegar, garlic, and seasonings. Taste and adjust—add more brine or dill for zing, a pinch of sugar for balance.
- In a large bowl, combine pasta, chopped pickles, cheddar, onion, dill, and salami. Pour over the dressing and toss gently to coat everything evenly.
- Chill for at least 30 minutes (or up to 2 days!) to let the flavors mingle. Garnish with more dill, cheddar, or crushed kettle chips if serving for a crowd.
Pro Tips for the Best Results
- Let it chill: This salad gets better after a little fridge time.
- Keep add-ins small so every bite gets a little of everything.
- Taste before serving: Pasta can absorb flavors—feel free to re-season or add a splash more brine right before serving.
Notes
Variations & Substitutions
Make-ahead friendly: Prep the pasta and dressing a day early; mix before serving.
Not freezer-friendly—mayo-based dressings break down when frozen.
- Vegetarian Skip salami, add roasted chickpeas or smoked tempeh
- Lighter Use Greek yogurt in place of some mayo
- Spicier Add chopped pickled jalapeños or spicy dill pickles
- Kid-friendly Use milder pickles, omit onion, and go heavier on cheese
- Low-carb Swap pasta for cauliflower florets or spiralized zucchini (note: texture will be different)
Make-ahead friendly: Prep the pasta and dressing a day early; mix before serving.
Not freezer-friendly—mayo-based dressings break down when frozen.
Nutrition
Calories: 340kcalCarbohydrates: 28gProtein: 10gFat: 20gSodium: 750mg
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