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Lori Ste­fan­ish­ion The Drumheller Mail Food Colum­nist

The Drumheller Mail - - CLASSIFIED­S -

Dill Pickle Pasta Salad

My last col­umn got me think­ing about pic­nics and out­door din­ners. Of course, a yummy pasta salad is al­ways a hit! Here is one with a nice crunch to it. Large chunks of dill pickle are the se­cret in­gre­di­ents which make this salad very delectable. Be­gin with about 3 cups of al dente pasta (use your fa­vorite salad pasta). I used bowtie, but any type that a creamy dress­ing ad­heres to works fine. Af­ter draining the pasta, toss in about ½ cup pickle juice and let sit for a few min­utes while you pre­pare the re­main­ing in­gre­di­ents. Once the juice is drained from the pasta, add the fol­low­ing:

1 cup dill pickle slices – fairly chunky slices (I used the baby dills.)

1 cup ched­dar cheese cubes

1 cup peas ¼ cup red onion, diced

4 strips cooked ba­con, diced

2 Tbsp. fresh dill For the dress­ing, mix the fol­low­ing:

2/3 cup may­on­naise

1/3 cup plain Greek yo­gurt ½ tsp. Di­jon mus­tard

¼ cup dill pickle juice Toss it all to­gether and add salt and pep­per to taste.

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