Encore: Dill Pickle Macaroni Salad

It was a recipe that received many hits despite it being tucked away down at the bottom of the blog, "Pickle Juice: Don't Toss it!"  I must add that I brought it to a potluck and I shared the recipe many times. It looks like that traditional macaroni salad that we see at many potlucks and delis, except this one is a bit more refreshing and perfect for the lovers of pickles - dill pickles, that is.

Be sure to read the blog from May 2018 as it gives great ideas on what to do with that leftover pickle juice long after the pickles are gone. Dill pickle juice is gold!

Ingredients:

1/2 lb dry shell pasta (about 3 cups - sometimes I have used other shapes like farfalle aka bowtie and casarecce)

3/4 cup sliced pickles (or a generous 3/4 sup of dill pickle relish)

2/3 cup cheddar cheese, cubed (Or colby and gouda. I already had shredded cheese, so I used it) 

3 tablespoons finely diced white onion (or use green onions or red onion)

2 tablespoons fresh dill

1/2 cup pickle juice

Dressing:

2/3 cup mayonnaise (or a skoosh more)

1/3 cup sour cream

1/8 tsp cayenne pepper

4 tablespoons pickle juice

Salt & pepper to taste

Boil pasta al dente according to package directions. Run under cold water to stop cooking. Drain. Toss cold drained pasta with 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice (if there is any left). 

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.

Enjoy. Those Fourth of July picnics are just around the corner.