Pickle Pasta Salad Recipe

This famously flavorful pasta salad, made for pickle lovers, is a creamy, tangy, and salty delight. The secret lies in soaking the pasta in pickle and giardiniera juice and incorporating savory seasoning blends.

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Servings: Large batch (Restaurant size, likely 10+ servings)

Instructions

Cook and Soak the Pasta

1. Cook the Pasta: Bring a large pot of water to a boil. Add the Cavatappi pasta and cook until al dente (about 10 minutes).

2. Drain and Soak: Drain the pasta immediately and transfer it to a large mixing container.

3. Add Pickled Juices: Immediately dump the Shredded Pickles (including all their juice) and the Giardiniera suave (including its vinegar/juice) over the hot pasta. This step allows the hot pasta to start soaking up the tangy pickle and giardiniera liquid, deepening the flavor.

4. Toss: Stir the pasta and pickled ingredients together to combine.

Mix the Dressing and Seasonings

1. Add Cheese: Add the cubed or sliced Queso Cheddar afilado to the pasta mixture.

2. Add Cream: Dump the entire container of Daisy Sour Cream over the mixture.

3. Hand Mix: Using gloved hands, thoroughly mix the sour cream, pasta, pickles, and giardiniera. The pickle juice and sour cream will combine to create the creamy, flavorful sauce base.

4. Add Dry Seasonings: Sprinkle in the secret ingredients for a major flavor boost:

   • The one entire packet of Lipton Onion Soup Mix.

   • A generous amount of Knorr Tomato Bouillon powder.

   • A shake of Smoked Paprika (for a little smokiness).

   • A large amount of Eneldo (as much or as little as desired).

5. Final Mix: Mix all the ingredients again until every piece of pasta is coated and the seasonings are evenly distributed.

Chill and Serve

1. Chill: The pasta salad should be refrigerated for at least a few hours to allow the flavors to fully meld fore the best taste.

2. Serve: Serve cold.

Tips to Spice Up the Recipe:

To make this recipe a complete meal and add more variety, you can incorporate:

• Meats: Cubes of salami, ham, pepperoni, or shredded chicken.

• Cheeses: Different types of cheese, such as cubed provolone, mozzarella, or grated Parmesan.

• Vegetables: Sweet peppers, cherry tomatoes, olives, or chopped red onion.

For Smaller Servings (Approx. 4-6 Servings)

To create a smaller, home-sized batch of Chef Jenna’s Pickle Pasta Salad, use the following scaled measurements:

• Pasta: Use 1 box (about 16 oz) of Cavatappi pasta.

• Pickled Vegetables: Use about 1 cup of shredded pickles and 1/4 cup of the pickle juice.

• Giardiniera: Use about 1 cup of mild giardiniera and 1/4 cup of the giardiniera vinegar/juice.

• Dressing Base: Use 1 small tub (about 16 oz) of sour cream.

• Cheddar Cheese: Use about 1 cup of cubed or shredded sharp cheddar cheese.

• Lipton Onion Soup Mix: Use about 1/3 of the envelope.

• Knorr Tomato Bouillon: Start with 1 teaspoon and adjust to taste for saltiness.

• Smoked Paprika & Dill Weed: Start with 1 teaspoon of each and adjust to your preferred level of smokiness and dill flavor.