Creamy pasta salad with dill pickle and cheese curds
A bowl of freshness! Al dente pasta, cheddar cubes, melted cheese curds, crunchy pickles, and a dose of Firebarns Dill Pickle for a tangy, tangy finish.
Ingredients
400 g of short pasta (Ditali)
3/4 cup ofcheese curds
1/2 cup ofsharp cheddar cheese cut into small cubes
1/2 cup offinely chopped pickles
2 tbsp. ofchopped fresh dill
2green onionsthinly sliced
1/3 cup ofmayonnaise
1/3 cup ofsour cream
2 to 3 tbsp. ofFirebarns Dill Pickle Hot Sauce
Salt and pepper to taste
3 tbsp. imitation bacon (Caesar salad style)
Preparation
Cook the pasta in boiling salted water until al dente. Drain, rinse with cold water, and let cool completely.
In a large bowl, combine mayo, sour cream, and Dill Pickle Hot Sauce.
Add the cooled pasta, pickles, cheddar cheese, cheese curds, fresh dill, bacon bits, and green onions. Mix well.
Add salt and pepper to taste.
Refrigerate for at least 30 minutes before serving to allow the flavors to blend. Even better the next day!
