It’s everyone’s favorite! Fun to bring for a potluck. Yes, it’s pickles and some pickle juice, so it does have a fair amount of salt, but it tastes so good!
Keep your portion small if you are watching your sodium intake. What’s not to love, unless you don’t like pickles?!
Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.
Ingredients:
- 8oz pasta, shells work great
- ¾ cup sliced pickles, use small dill pickles and cut into coins
- 8oz brick of cheddar cheese, cut into bite-sized cubes
- ½ white onion, minced
- 1 package fresh dill, cleaned and chopped
- ¼ cup dill pickle juice
Dressing:
- 2/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 1/8-1/4 teaspoon cayenne pepper, to taste
- 1/8-1/4 cup dill pickle juice
- Salt and pepper to taste
Directions:
- Cook pasta until al dente according to package directions. When done, run under cold water to stop cooking. Once drained, place pasta in a large bowl.
- Stir ¼ cup dill pickle juice into finished pasta. Let sit for 5 minutes, drain any remaining liquid.
- In a small bowl add all dressing ingredients, stir well or whisk to combine
- Place all remaining ingredients into large bowl with the pasta (pickles, cheddar, onions, and dill)
- Add dressing and toss together. Refrigerate for at least one hour before serving. This allows the dressing to solidify a bit. Keep refrigerated for up to 3 days.
*To make this healthier, use whole wheat pasta. You can also add ingredients like kalamata olives, sun dried tomatoes or feta. If you don’t like cheese, just leave it out.