Around this time of year, I like to clean out my fridge and use up any random ingredients I’ve acquired over the last year or so. My fridge door, which is commonly home to condiments, gets crowded and most condiments can last awhile without going bad – and that’s why I try to use them up in the most creative way possible!
This time, my fridge door put forth some dill pickles, baby carrots, halloumi, parsley, dill, and some mayo. I made a quick sauce from mayonnaise, dill and vinegar; seared the halloumi until golden brown, just to add some color and additional texture; then tossed it all together with some chopped pickles, carrots and tomatoes. While it’s called “dill pickle pasta salad” (because sometimes I’m too lazy to be clever with names), it has a tangy sweetness reminiscent of sweet pickles without being totally overwhelming. As a lover of all things pickled, this pasta salad was perfect!
Dill Pickle Pasta Salad | What’s in My Fridge Door?
- Cook the pasta according to the instructions on the package (about 8-10 minutes). Drain the pasta and use cold water to rinse the pasta until it is no longer warm.
- Chop the halloumi into small cubes, then sear until sweating and golden brown – about 5-10 minutes on medium high heat.
- In a small bowl, whisk together the mayonnaise, vinegar, chopped carrots and dill pickle. Pour the sauce over the pasta.
- Stir in the halloumi and tomatoes. Season with salt, as desired. Chill at least one hour for best results, or enjoy immediately!