Ranch Dill Pickle Pasta Salad

Serves: 8

Ingredients:

Buttermilk Ranch
½ cup mayonnaise
½ cup Humboldt Organic Sour Cream
½ cup Low Fat Buttermilk
1½ teaspoons dried chives
1½ teaspoons dried dill
1 teaspoon dried parsley
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt, more to taste
½ teaspoon black pepper, more to taste

Dill Pickle Pasta Salad
1 pound short pasta (i.e., fusili, gemelli, etc.)
1½ cups chopped dill pickles
¼ cup dill pickle brine
8 ounces sharp cheddar cheese, cubed
1 small red onion, thinly sliced
Fresh dill & chives, for serving
Products used

Directions:

Ranch Dressing
Combine the mayonnaise, sour cream, & buttermilk in a small mixing bowl. Add the chives, dill, parsley, garlic powder, onion powder, kosher salt, & black pepper. Whisk until smooth. Taste and add more salt and pepper as needed.

Cover the ranch dressing & refrigerate while you prepare the pasta salad.

Dill Pickle Pasta Salad
Bring a large pot of heavily salted water to a rolling boil. Cook the pasta until it’s al dente, according to the package instructions. Drain and rinse with cold water until the pasta is warm but not hot.

Meanwhile, add the chopped dill pickles, dill pickle brine, cheddar cheese cubes, and red onion to a large salad bowl. Add the drained pasta and toss until well-combined.

Toss the pasta salad with half of the buttermilk ranch dressing. Taste and add more ranch dressing, as needed. Cover and refrigerate until ready to serve, preferably at least 1-2 hours.

Right before serving, sprinkle fresh dill and fresh chives over the top of the pasta salad.