Dill Pickle Pasta Salad

Dill Pickle
Pasta Salad






Prep Time: 15 Min
Cook Time: 15 Min

WHAT YOU NEED

• 1 Lb. Dry Shell Pasta (*1)
• 1/2 Red Onion, finely diced
• 1 Heaping Cup Extra Old Marble Cheddar, cut in to 1/2" cubes (*2)
• 2 C Garlic & Dill Pickles, chopped (*3)
• 3/4 C Mayonnaise
• 1/3 C Sour Cream
• 1 Tbsp. Chipotle Mayonnaise
• EVOO
• 3 Tbsp. Pickle Juice
• 2 Tbsp. Fresh Dill, chopped
• 1/4 Tsp. Red Pepper Flakes
• 1/4 Tsp. + Sea Salt

NOTES:

(*1) - There are quite a few different sizes of shells available. Typically, you'll find the largest ones that we would use for stuffed shells, the medium sized ones like I've used, and the smaller sized shells. I suggest the medium size because it pairs well with the clunkier cubes of cheddar & pickles. If you can't find them, go for the smaller ones.

(*2) - I used extra old marble because I had it on hand. Any old cheddar will work but make sure it's been aged and has the pungent flavour. It's the perfect contrast to the pickles.

(*3) -  For me, the only pickle to use for this recipe is garlicky dills. If needed, regular dills would work as well. I wouldn't recommend gherkins because they're not sour enough, nor would I recommend sweet and sour pickles simply because the flavours wouldn't meld.

DIRECTIONS

• Bring a large pot of cold, salted water to a boil on medium high heat. Once boiled, add the shells and cook them to al dente. Strain and rinse with cool water until no longer steaming.
• In the meantime, whisk together the mayo, chip mayo, sour cream, pickle juice, a drizzle of EVOO, pepper flakes, dill, and salt in a medium sized mixing bowl. Set aside while pasta cooks / cools.
• To the mixing bowl with the dressing, add the cooked pasta, pickles, red onions, & marble cheddar. Stir until everything is combined. Cover and refrigerate for at least 30 minutes. At this point, taste and add additional salt if desired.
• Serve garnished with additional fresh dill. ENJOY!

HAPPY VEG