Description
This Creamy Dill Pasta Salad with Toasted Panko combines creamy, tangy dressing with crunchy pickles, shredded cheese, and fresh herbs. Topped with crispy toasted panko breadcrumbs, this salad is the perfect balance of creamy and crunchy, making it a great side dish or light meal for any occasion.
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
Instructions
For the Pasta Salad:
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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.
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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.
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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.
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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.
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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.
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Top with Panko: Just before serving, top the pasta salad with the toasted panko mixture for added crunch.
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Serve: Serve the pasta salad immediately, or refrigerate for 15-20 minutes to allow the flavors to meld together.
Notes
Vegan Option: 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish, Light Meal
- Method: Tossing
- Cuisine: American
