DILL PICKLE PASTA SALAD

Ingredients

• 8 ounces spiral pasta
• 1 cup chopped dill pickles
• 1 cup chopped English cucumber
• 1/4 minced sweet onion, Vidalia’s when available
• 1/4 cup chopped fresh dill, plus more for garnish
• 1/2 cup mayonnaise
• 1/4 sour cream or Greek yogurt
• 1 tablespoon pickle juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon Kosher salt
• 1/2 cup crumbled feta cheese (my favorite is Dodoni feta in brine)
• 1/2- 1 cup Sweet Campari tomatoes, chopped  or cherry tomatoes halved
• black pepper to taste

Instructions

1. Bring a pot of salted water to boil.  Add pasta and cook until al dente, about 8-10 minutes.
2. Chop the vegetables and dill.
3. In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, dried dill and kosher salt.
4. Add the drained pasta, chopped vegetables, dill, feta cheese, and tomatoes.
5. Chill for at least 1 hour.  Before eating allow to come to room temperature.

Kathy’s Comments

The original recipe called for red onions for color.  As I prefer sweet white onions like Vidalias, I decided this salad did need a little extra color.  Therefore I added tomatoes.  I love the freshness of the dill in this salad.  Reminds me of a good Greek Tzatziki.

By KathyMillerTime
Sonja Overhiser from A Couple Of Cooks