Dill Pickle Pasta Salad

Fresh, textured and a wake-up call for your taste buds in the heat of the summer. Try this pasta salad to accompany your main dish, or just on itself as a quick meal. Best served cold


1/2 lb dry shell pasta (about 3 cups)

1/2 cup pickle juice

3/4 cup sliced pickles

2/3 cup cheddar cheese, coarsely grated 

3 tablespoons finely diced white onion

2 tablespoons fresh dill


2/3 cup mayonnaise

1/3 cup sour cream

2 tbsp. SMAK DAB Hot Honey Jalapeno or White Wine Herb Mustard 

1/2 tsp hot sauce

4 tablespoons pickle juice

Sea salt and pepper to taste


Boil pasta al dente according to package directions. Run under cold water to stop cooking and toss pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.

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. Serve cold. 

Recipe credit: spendwithpennies.com