From the Kitchens of Amy & JJ

Pasta salad season is here – and this one is for the pickle lovers. This recipe is from NDSU Extension – and even includes nutritional facts!

8 oz. dry whole-wheat shell pasta (about 3 cups)
2/3 c. sliced pickles
2/3 c. cheddar cheese, cubed
3 Tbsp. white onion, finely diced (optional)
2 Tbsp. fresh bill
1/2 c. pickle juice

Dressing –
2/3 c. mayonnaise
1/3 c. Greek yogurt, plain
1/8 tsp. cayenne pepper (or to taste)
4 Tbsp. pickle juice
Salt and black pepper to taste

Bring pasta to a boil and cook until tender. Drain and rinse with cold water. Toss pasta with 1/2 cup pickle juice and set aside for five minutes. Combine all dressing ingredients in a small bow and mis well. Drain pasta and discard any remaining juice. Add pickles, cheese, onions and dill to pasta. Top with dressing and stir to combine. Chill for at least an hour before serving.

Makes 16 (1/2 cup) serving. Each serving has 110 calories, 9 g fat, 3 g protein, 5 g carbohydrate, 0 g fiber and 150 mg sodium.