Ingredients
Pasta Salad
- 10 ounces radiatori pasta (or fusilli, shells, cavatappi)
- 1/4 cup diced red onion
- 1 cup chopped dill pickles (Grillo's is best)
- 1/2 cup cubed or shredded cheddar cheese
Dressing
- 5 ounces plain Greek yogurt (Fage low fat Greek yogurt recommended)
- 3 tablespoons mayonnaise
- 3 tablespoons pickle juice (from the jar/container)
- 1 tablespoon dijon mustard
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (or to taste)
- Freshly ground black pepper to taste
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare Salad Ingredients: Chop the dill pickles, red onion, and cube or shred the cheddar cheese as preferred. Place these into a large mixing bowl along with the cooled pasta. Gently toss to combine.
- Make Dressing: In a glass measuring cup or bowl, combine the plain Greek yogurt, mayonnaise, pickle juice, dijon mustard, fresh dill, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Whisk thoroughly until the dressing is smooth and well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the pasta mixture. Using a rubber spatula, stir gently but thoroughly until every ingredient is evenly coated with dressing. Taste and adjust seasoning by adding more salt or pepper if needed.
- Chill and Serve: Cover the pasta salad with plastic wrap or a lid and refrigerate for at least one hour to allow flavors to meld. Before serving, optionally garnish with extra chopped pickles and fresh dill for added flavor and presentation.
Notes
- Use radiatori pasta for best texture, but other small pasta shapes like fusilli, shells, or cavatappi work well.
- Grillo's brand pickles are recommended for an ideal dill flavor, but any dill pickles can be used.
- Adjust pickle juice amount to taste depending on desired tanginess.
- This salad can be prepared a day in advance and kept refrigerated.
- For a creamier salad, add a bit more mayonnaise or Greek yogurt.
- Use low-fat Greek yogurt to keep the salad lighter without sacrificing creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
