Hot Pickle Pasta Salad

Description:

Our twist on a summer salad classic. These Amish-style hot pickle chips are made with hot red peppers and cucumbers fresh from the field and are the perfect addition to a super easy pasta salad. Adding them to your pasta salad will make a delicious, and memorable, dish. Make for Memorial Day weekend or your next family picnic!

Ingredients:

For the salad:

1 pound cavatappi, or preferred shape, pasta ,cooked

1 jar (16 ounce) Jake & Amos Hot Bread & Butter Pickle Chips, drained and chopped

1 red onion, diced

1 bell pepper, diced

8 ounces cheddar cheese, cut into cubes

1/2 cup bacon, cooked and crumbled

2 tablespoons fresh parsley

For the dressing:

1 cup mayonnaise

1/2 cup sour cream

2 tablespoons pickle juice

2 tablespoons lemon juice

1 tablespoon garlic powder

1 tablespoon brown mustard

1-2 tablespoons to hot sauce of your choice if you'd like a spicier dressing

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions:

1. Drain Jake & Amos Hot Bread & Butter Pickle Chips, save pickle juice and set aside. Chop pickles in half.


2. Combine cooked pasta, red onion, bell pepper, cheese, pickles, parsley, and bacon bits in a large bowl.


3. Mix dressing. Combine all ingredients for dressing in a small bowl and whisk well. Refrigerate until ready to use if making dressing first.


4. Pour dressing over salad ingredients and toss well.


5. This pasta salad is best left to marinate in the refrigerator for at least one hour so the pasta can soak up the dressing and enhance the pickle flavor!