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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dill Pickle Pasta Salad Recipe

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This recipe for Dill Pickle Pasta Salad is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz rotini pasta, cooked to al dente, drained and cooled.
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup pickle juice
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 Tablespoons fresh dill, chopped
1 1/2 cups whole dill pickles, diced
1 cup cubed cheddar
Directions:
Directions:
Cook pasta according to packae directions to al dente. Drain, set aside to cool.

In small mixing bowl, whisk together mayonnaise, sour cream, pickle juice, garlic powder, salt, pepper, celery salt and fresh chopped dill.

In large bowl, add the pasta, dill pickles, cheddar cheese and dressing.

Gently toss everything together until combined. Serve immediately or cover with plastic wrap and refrigerate for at least 1 hour before serving.
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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