Name: Dill Pickle Pasta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb pasta (your choice of shape); 2 tbsp olive oil (for tossing pasta); 1/4 cup pickles, diced; 1 cup shredded cheddar cheese; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1/2 cup Mexican crema; 1/4 cup Greek yogurt; 2 tbsp pickle juice; 1 tbsp lemon juice; 1 tbsp ranch seasoning; 1 tbsp fresh dill, chopped; 1 tbsp olive oil; 1/2 cup panko breadcrumbs; 1 tsp lemon zest; 1 tbsp fresh parsley, chopped

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Why You’ll Love This Recipe

This pasta salad is the perfect combination of creamy, tangy, and fresh flavors. The mix of Mexican crema and Greek yogurt in the dressing creates a rich and creamy base, while the pickle juice and ranch seasoning bring a zesty twist. The toasted panko adds an irresistible crunch, and the fresh herbs like dill and parsley give the salad a burst of flavor. It’s easy to make, delicious, and great for a crowd!

Ingredients

For the Pasta Salad:

1 lb pasta (your choice of shape)
2 tbsp olive oil (for tossing pasta)
1/4 cup pickles, diced
1 cup shredded cheddar cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped

For the Dressing:

1/2 cup Mexican crema
1/4 cup Greek yogurt
2 tbsp pickle juice
1 tbsp lemon juice
1 tbsp ranch seasoning
1 tbsp fresh dill, chopped

For the Toasted Panko:

1 tbsp olive oil
1/2 cup panko breadcrumbs
1 tsp lemon zest
1 tbsp fresh parsley, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pasta Salad:

Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. For best results, add a drop of olive oil to the water to prevent the noodles from sticking. Once cooked, drain and rinse the pasta under cool water to stop the cooking process.
Cool the Pasta: Transfer the cooled pasta to a sheet pan, toss with 2 tablespoons of olive oil, and spread it out in a single layer to cool completely.
Make the Dressing: In a small bowl, whisk together the Mexican crema, Greek yogurt, pickle juice, lemon juice, ranch seasoning, and fresh dill until smooth and combined.
Toast the Panko: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and cook, tossing occasionally for 3-5 minutes, or until golden brown. Remove from heat and mix in the lemon zest, fresh dill, and parsley.
Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced pickles, shredded cheddar cheese, ranch dressing, fresh parsley, and dill. Mix gently to combine.
Top with Panko: Just before serving, top the pasta salad with the toasted panko mixture for added crunch.
Serve: Serve the pasta salad immediately, or refrigerate for 15-20 minutes to allow the flavors to meld together.

Servings and Timing

This recipe serves approximately 4-6 people. Prep time is about 10 minutes, and cooking time is around 15 minutes, making it a quick and easy dish to prepare.

Variations

Vegan option: To make this salad vegan, substitute the Mexican crema and Greek yogurt with dairy-free alternatives like cashew cream or coconut yogurt, and use dairy-free cheese.
More veggies: Add chopped bell peppers, cucumbers, or green onions for extra crunch and flavor.

Storage/Reheating

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The panko will lose some of its crunch, so consider adding fresh toasted panko right before serving.

FAQs

1. Can I make this pasta salad ahead of time?

Yes, you can prepare the pasta salad ahead of time and refrigerate it for up to 2 days. Just add the toasted panko before serving for maximum crunch.

2. Can I use a different type of pasta?

Yes, you can use any type of pasta, such as fusilli, penne, or farfalle. Choose your favorite!

3. How do I store the leftover toasted panko?

Store the leftover toasted panko in an airtight container at room temperature for up to 2 days.

4. Can I add more veggies to the salad?

Absolutely! You can add more vegetables like corn, peas, or chopped cucumber for additional crunch and flavor.

5. How do I prevent the pasta from sticking together?

Tossing the pasta with olive oil after it’s cooled will prevent it from sticking together.

6. Can I use different pickles for the salad?

Yes, you can use any type of pickles, such as dill, bread-and-butter, or even spicy pickles, to suit your taste.

7. How long does the dressing last in the fridge?

The dressing can be stored in an airtight container in the fridge for up to 3 days.

8. Can I add more herbs to the salad?

Yes, feel free to add more fresh herbs like basil, oregano, or chives to enhance the flavor.

9. Can I use homemade ranch seasoning instead of store-bought?

Yes, you can use your own homemade ranch seasoning mix if you prefer.

10. Can I serve this pasta salad warm?

This pasta salad is best served cold or at room temperature, as it’s a refreshing, chilled dish.

Conclusion

This Creamy Dill Pasta Salad with Toasted Panko is the perfect side dish for any occasion. The creamy, tangy dressing pairs perfectly with the fresh, crunchy vegetables, and the toasted panko adds a satisfying crunch. It’s a fun twist on a classic pasta salad that’s sure to be a hit at your next picnic, barbecue, or family dinner. Enjoy this flavorful and easy-to-make dish!