Hot Pickle Pasta Salad
Posted by Chef Don King, Culinary Market Specialist
Description:
Our twist on a summer salad classic. These Amish-style hot pickle chips are made with hot red peppers and cucumbers fresh from the field and are the perfect addition to a super easy pasta salad. Adding them to your pasta salad will make a delicious, and memorable, dish. Make for Memorial Day weekend or your next family picnic!
Ingredients:
For the salad:
1 pound cavatappi, or preferred shape, pasta, cooked
1 jar (16 oz) Jake & Amos Hot Bread & Butter Pickle Chips, drained and chopped
1 red onion, diced
1 bell pepper, diced
8 ounces cheddar cheese, cut into cubes
1/2 cup bacon, cooked and crumbled
2 tablespoons fresh parsley
For the dressing:
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons pickle juice
2 tablespoons lemon juice
1 tablespoon garlic powder
1 tablespoon brown mustard
1–2 tablespoons hot sauce of your choice (optional, for spicier dressing)
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions:
- Drain Jake & Amos Hot Bread & Butter Pickle Chips, reserving pickle juice, and set aside. Chop pickles in half.
- Combine cooked pasta, red onion, bell pepper, cheese, pickles, parsley, and bacon bits in a large bowl.
- Combine all ingredients for the dressing in a small bowl and whisk well. Refrigerate until ready to use if making dressing ahead of time.
- Pour dressing over salad ingredients and toss well.
- Refrigerate and allow the pasta salad to marinate for at least 1 hour so the pasta soaks up the dressing and enhances the pickle flavor.