Description
This Dill Pickle Pasta Salad is a tangy, refreshing dish combining al dente pasta with crunchy vegetables, zesty dill pickles, and savory albacore tuna, all tossed in a creamy dressing. Topped with crispy homemade toasted panko breadcrumbs, it offers a delightful texture contrast that's perfect for quick lunches or potluck gatherings.
Ingredients
Dry Ingredients
- 10 oz short cut pasta
- Kosher salt (for boiling pasta and seasoning breadcrumbs)
- 1/2 cup panko breadcrumbs
- Flaky sea salt (optional, for breadcrumbs)
Vegetables and Herbs
- 1/2 red onion, finely chopped
- 3 celery stalks, chopped
- 1/2 cup dill pickles, finely chopped
- Handful of chives, chopped
- 1 small bunch dill, chopped
Proteins
- 4 oz albacore tuna, preferably packed in olive oil
Dressing
- 3 tbsp mayonnaise or Vegenaise
- 2 tbsp dill pickle brine
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For Toasting Breadcrumbs
- 1 tbsp olive oil
Instructions
- Toast the Breadcrumbs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the panko breadcrumbs in an even layer and toss every 1 to 2 minutes until the breadcrumbs turn a deep golden brown color. Optionally, season with a generous pinch of flaky sea salt. Remove from skillet and set aside in a bowl.
- Cook the Pasta: Bring a large pot of water to a boil and generously salt it with kosher salt. Add the short cut pasta and cook according to the package instructions until al dente. Drain the pasta, then rinse under cold water to stop the cooking process and cool it down. Toss with a drizzle of olive oil to prevent sticking.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise or Vegenaise, dill pickle brine, 2 tablespoons olive oil, Dijon mustard, garlic powder, and onion powder until smooth and well combined.
- Combine Salad Ingredients: To the bowl with the dressing, add the finely chopped red onion, chopped celery, chopped dill pickles, chopped chives, chopped dill, albacore tuna, and the cooked pasta. Toss everything together until evenly coated with the dressing.
- Serve: Serve the pasta salad immediately or chilled, topped with the toasted panko breadcrumbs for added crunch and flavor.
Notes
- Using tuna packed in olive oil enhances the richness of the salad, but tuna in water can also be used for a lighter option.
- Dill pickle brine adds acidity and brightness to the dressing; if unavailable, a splash of lemon juice can be substituted.
- The toasted breadcrumbs add a crispy texture contrast; do not skip this step for best results.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American