Summer’s still a way off, but the heat’s already settling in. That means easy, light, nutritious cooking that cools you off and lets you relax… it means PASTA SALAD! Pickles are a staple of any worthy pasta salad, but in this month’s recipe Drew moves the pickles to the spotlight they deserve…
Ingredients (base):
- ½ lb dry shell pasta
- ¾ cup cliced pickles
- 2/3 cup cheddar cheese
- 3 tbsp finely diced white onion
- 2 tbsp fresh dill
- ½ cup pickle juice
Ingredients (dressing):
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/8 tsp cayenne pepper
- 4 tbsp pickle juice
- Salt & Pepper to taste
Preparation:
- Boil pasta al dente according to package directions. Run under cold water to stop cooking
- Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
- Combine all dressing ingredients in a small bowl and mix well.
- Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.
PRO TIP 1: Objectively, the best pickles ever made are Claussen Dills. Make sure you use the Claussen juice for the absolute best results.
PRO TIP 2: When you’re done with the Claussen pickles, keep the jar of juice in the refrigerator. Chop up celery, asparagus, cucumber or other crispy vegetables and leave them to soak in the juice for a great quicky garnish to any meal.
Original recipe from spendwithpennies.com
