GF DF PICKLE-LOVERS PASTA SALAD

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PICKLE-LOVERS PASTA SALAD✨ If you’re a pickle person, this one is for you. It has three kinds of pickles plus a bright, tangy pickle-brine vinaigrette that ties everything together. I added shredded chicken to turn it into a protein-packed lunch, but you can absolutely leave it out and serve it as the perfect BBQ or potluck side!

Pasta Salad:
12 oz gluten-free short pasta (I used farfalle)
2 cups cooked chopped or shredded chicken (optional)
¾ cup chopped bread and butter pickles
½ cup thinly sliced pickled red onion
½ cup sliced pepperoncini
½ cup sliced green olives
½ cup diced cucumber
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
Pickle Vinaigrette:
⅓ cup bread and butter pickle brine
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
Instructions:
Cook pasta according to package directions until al dente.
Rinse briefly under cool water and drain well.
Make the dressing by whisking the pickle brine, olive oil, Dijon, vinegar, maple syrup, garlic powder, salt, and pepper.
In a large bowl, combine pasta, chicken, pickles, pickled red onion, pepperoncini, olives, cucumber, dill and parsley.
Pour dressing over the salad and toss well. Enjoy!
Notes:
Use bread and butter pickles made without refined sugar, or swap in dill pickles if needed.
Brown rice pasta usually holds best for cold pasta salad. Chickpea pasta can get firm and chalky when chilled.
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