Pasta and Pickles Salad

A refreshing pasta salad that leverages the tangy flavor of pickle brine for a delightful and light meal, perfect for any occasion.

By @nytcooking

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 whole shallot thinly sliced
• 1 tbsp vinegar white or red wine vinegar, apple cider vinegar or your favorite
• 0 salt pinch
• 2 tbsp water
• 1 pound short pasta such as fusilli or cavatelli
• 0 salt for boiling
• 1 cup crème fraîche or sour cream
• 1 clove garlic finely grated
• 5 tbsp pickle brine
• 0 salt to taste
• 0 black pepper to taste
• 0 cooled pasta
• 2 cups dill pickles sliced
• 2 tbsp extra-virgin olive oil
• 2 tbsp Parmesan finely grated, plus extra for topping
• 1 bunch dill big handful, chopped
• 0 salt to taste
• 0 black pepper to taste

Instructions

1. Place the thinly sliced 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.
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.
3. Place the crème fraîche or sour cream and finely grated garlic into a large bowl. Add the pickle brine and stir to combine. Season with salt and pepper.
4. Drain the shallots and discard the pickling liquid.
5. To the crème fraîche mixture, add the cooled pasta, sliced dill pickles, olive oil, grated Parmesan, and chopped dill; toss to combine. Taste and season with salt and pepper.
6. To serve, top with quick pickled shallots and more grated Parmesan.