Well, it’s been a few months since I’ve sat to write a recipe, or anything, really. Life hasn’t been chaotic or super busy. I’ve just been focused on getting a yoga schedule set up and then fulfilling those obligations. I love it!!
This recipe was requested after I posted some pics from our grill and chill last night, and since I have a little free time this morning before class; I figured I might ought to give the people what they want.
That being said, it’s not a lot of time that I have so let’s get right to it.
This salad is the perfect addition to any meal, but it especially compliments grilled meat with corn on the cob. Just saying. I dropped a few kernels in it, and those were my favorite bites.
A couple notes before we get going on the actual recipe, though.
You’ll want to use the zestiest pickles you can find.
When it comes to cheddar; the sharper, the better!! In this recipe, the sharp cheddar stands out amongst all the dilly flavor.
The longer you soak the pasta in the pickle brine, the better.
Fresh dill and chives MAKE this!! My local grocer didn’t have any dill, and this was spur of the moment, so I don’t either. Also, these pics suck, but WTF ever. I’m just living today. No fancy shit, K??
I’ll update ASAP, promise!!
Alright, let’s get after it then.
What You Need:
1 box medium pasta shells
1 1/2 c zesty dill pickles, finely chopped
1 small sweet onion, finely chopped
1 1/2 c mayonnaise
1 c sour cream
1 1/2 c dill pickle brine with 1/4 c set aside
2 Tbsp dried dill
2 Tbsp minced garlic
1 1/2 c sharp cheddar cheese shreds
1/4 c fresh dill
1/4 c fresh chives
Salt and pepper
What You Do:
Start by boiling pasta according to package directions.
While the pasta is working, prep the rest by chopping the pickles and onions, and then make the dressing.
In a medium bowl mix together the pickles, onion, mayonnaise, sour cream, 1/4 c of the pickle juice, dried dill and garlic.
Whisk all that and set in the refrigerator.
The dressing will seem runny but it’s ok.
When pasta is done, quickly rinse with cold water, drain and place in a bowl.
Now pour the rest of the pickle juice on it to soak for at least 10 minutes.
Drain the pasta, add to a large bowl and mix with the dressing.
Add the cheese and stir well.
Add salt and pepper to taste.
Top with the chives and fresh dill. Maybe some pickle slices for a garnish as well.
Now let it set up as long as possible. The longer, the better for flavor incorporation. You already know this!!
Enjoy it, and make it often!! Your people will be ever so grateful!!
Ok, Cookers. Off to the shower now, so I can go get bendy with some baby goats and meet some new folks.
I’ll see you next time, and until then please remember that no matter what we are recovering from or where we are in the journey; good food always helps!!
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4 thoughts on “Dill Pickle Pasta Salad”
This looks interesting. I’ve never soaked pasta in brine before, but I imagine it really carries the flavor.
Man, it’s so good!! Pasta brined in Cabernet used to be my thing. Give it a try and let me know!!
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I’m italian and I find this pasta very good 🙂
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Thank you so much!! That’s a high compliment from you!!