Smoky Dill Pickle Pasta Salad with Tangy Creamy Dressing
A bold, tangy pasta salad combining smoky dill pickles, crispy tofu, and a velvety dressing. This halal-friendly, protein-packed dish balances creamy, crunchy, and briny textures for a vibrant summer meal.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings 1x
- Category: quick
- Method: Dressing, Chilling
- Cuisine: American Fusion
- Diet: Vegetarian
Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/4 cup pickle brine
1 tablespoon yellow mustard
1 teaspoon kosher salt
1 teaspoon sugar
2 cups short pasta
1 1/2 cups chopped pickles
1 cup mini cucumbers, halved
1 cup mild cheese, cubed
1/2 cup thinly sliced red onions
3/4 cup crispy, smoky tofu
1/4 cup chopped fresh dill
1/4 cup sesame seeds, toasted (optional)
Salt and pepper to taste
Instructions
Bring salted water to a boil. Cook pasta until al dente (8–10 minutes). Drain and rinse with cold water.
In a skillet, toast sesame seeds (if using) over medium heat until golden. Set aside.
In a large bowl, whisk mayonnaise, sour cream, pickle brine, mustard, salt, and sugar until smooth.
Add cooked pasta, pickles, cucumbers, cheese, red onions, tofu, and dill to the bowl. Toss gently until well combined.
Sprinkle with toasted sesame seeds
Refrigerate for at least 30 minutes before serving.
Notes
Chill thoroughly for best flavor.
Dressing can be made 24 hours in advance.
Substitute feta or ricotta salata for the mild cheese.
For extra crunch, add toasted pepitas.
Make ahead and store in an airtight container for up to 48 hours.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 375
- Sugar: 3g
- Sodium: 1400mg
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg