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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 Recipe

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This recipe for Dill Pickle Pasta is from Keller Family Cookbook; 3rd Edition, 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:  
1/2 lb dry shell pasta
3/4 cup sliced dill pickles
2/3 cup cubed cheddar cheese
3 tablespoons finely diced white onion
1/2 cup pickle juice

Dressing:
2/3 cup mayonnaise
1/3 cup sour cream
1/8 tsp cayenne pepper
4 tablespoons pickle juice
Salt and pepper to taste
Directions:
Directions:
1. Boil pasta to al dente. Run under cold water to stop cooking.
2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain and discard pickle juice.
3. Combine dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.
Personal Notes:
Personal Notes:
Let's get pickled!!

 

 

 

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