Dill Pickle Pasta Salad
Image by: Jenni Hollingsworth

Servings: 12
Prep Time: 30 minutes
Cook/Chill Time: 2 hours, 15 minutes
Total Time: 2 hours, 45 minutes

Ingredients:
1 box (16 oz.) rotini pasta
2 cups chopped dill pickles
½ cup dill pickle juice (from the jar)
1 block mild cheddar cheese (cubed small)
½ Vidalia onion (finely chopped)
2 Tbls. fresh dill

Creamy Dill Dressing
1 cup mayonnaise
½ cup sour cream
⅓ cup dill pickle juice
2 Tbls. fresh chopped dill
Salt and pepper to taste

Directions:
Cook pasta according to the packaging in salted water. When the pasta is done, drain it and rinse with cold water.

Move pasta to a large mixing bowl and pour a half cup of pickle juice over the pasta and stir to combine. Let it sit while you prepare the rest of the ingredients.

Chop the dill pickles and cheese into small cubes and finely chop the onion. Drain the pickle juice from the pasta and return the pasta to the bowl. Add in the chopped pickles, cheese and onion. Stir it together to combine.

In a small bowl, combine the dressing ingredients and pour over the pasta mixture. Stir it until well mixed.

Refrigerate for at least two hours or until well chilled.

Notes:
I used Pecan Hill Farms Dill Pickles, which you can find at the Smyrna Depot Farmers Market.

You can also use colby jack cheese or a hard cheddar cheese.

The longer you let this salad chill the better the flavor.

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For local pickles and an abundance of fresh, locally grown fruits and vegetables, visit the Smyrna Depot Farmers Market every Saturday morning through September in downtown Smyrna, Tennessee.