Pasta and Pickles Salad
Published July 24, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 shallot, thinly sliced
1 tablespoon vinegar, such as white or red wine vinegar, apple cider vinegar or other favorite
Salt and pepper
1 pound short pasta, such as fusilli or cavatelli
1 cup crème fraîche or sour cream
1 garlic clove, finely grated
5 tablespoons pickle brine plus 2 cups sliced dill pickles
2 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan, plus extra for topping
Big handful chopped dill
Nutritional analysis per serving (4 servings)
91 grams carbs; 36 milligrams cholesterol; 625 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 21 grams fat; 4 grams fiber; 495 milligrams sodium; 18 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the shallot and vinegar in a small bowl. Add a pinch of salt and 2 tablespoons of water. Set aside to pickle while you prepare the rest of the salad.
- Step 2
Bring a large pot of salted water to the boil. Add the pasta and cook according to package instructions until al dente. Drain pasta and run under cold water until cool. Drain again.
- Step 3
Meanwhile, place the crème fraîche or sour cream and garlic into a large bowl. Add the pickle brine and sir to combine. Season with salt and pepper.
- Step 4
Drain the shallots and discard the pickling liquid.
- Step 5
To the crème fraîche mixture, add the cooled pasta, pickles, olive oil, grated Parmesan and dill; toss to combine. Taste and season with salt and pepper. To serve, top with quick pickled shallots and more grated Parmesan.
Private Notes
Comments
I adjusted all ingredients to taste using less pickle brine using Orzo pasta and sour cream. Added: chopped flat leaf parsley and dill (dried or fresh). I skipped the cheese. I like the chopped pickles, but next time I will do half mayo, half sour cream.
I love, really, really love, pickles but 2 cups plus the brine is way over the top even for me. And pickled shallots for more acidity plus parm for more salt? Yikes. Half the readers of the NYTimes will need to adjust their BP meds.
I really doubted this recipe because of how insane 5 tbsp pickle juice and 2 cups pickles seems... but it was DELICIOUS!! If anything I would add even more pickles and I'm not kidding. I'll definitely make it again. Personally I didn't love the pickled shallots but my girlfriend and another friend did like them so it really just comes down to personal preference.
It needs something sweet to balance against the strong flavors of pickle, shallots and dill. Interested in seeing if the flavors are a little different after a night in the refrigerator. Perhaps mayo added would help.
Followed recipe exactly. This was a good base "but" I felt it needed more crunch etc. Added a 'mystery' light green garden pepper, sliced scallions, chopped celery, and a can of tuna. It was great.
Recipe is a total hit for me! Bread and butter flavored pickles instead, and sub for Greek yogurt. The sweet and salty and dilly went together so well and was not overwhelming salty! If anything, I might rough chop the pickle slices for a greater ratio of pickle crunch in every bite. 10/10 would make this again.