Dill Pickle Pasta Salad

If you know me, you know I love pickles. I saw this recipe and had to make it vegan and WFPBNO. Ya'll this is so good. I made it on Friday and didn't dig in until Saturday, leftovers on Sunday and Monday were awesome.  It does need to sit in the frig so the pasta can soak up some of the dressing. This is definitely a make-again dish.

Salad Ingredients:

• 1/2 pound dry large shell pasta
• 3/4 cup chopped pickles (I used the pics in the dressing recipe instead of ones shown below)
• 2/3 cup Daiya shreds, next time I won't use and cheese product
• 1/2 sweet onion, diced
• 1 tablespoon dried dill
• 1/2 cup pickle juice (I used the juice from hamburger dills - not what is in the pic)

Dressing:

• 1 cup vegan Just Mayo
• 1/8 teaspoon cayenne pepper
• 4 tablespoons pickle juice
• salt and pepper to taste

Cook pasta according to package directions. Drain, run under cold water and drain well. Add to a large bowl with the pickle juice. Set aside.

In a small/medium sized bowl add all the ingredients except for the pickle juice. After pasta has soaked for 5-10 minutes in the pickle juice drain the juice and add 4 tablespoons to this dressing.

Mix all dressing ingredients together (don't forget to add the pickle juice you drained from the pasta.)

Add the remainder of the salad ingredients (pickles through dill) to the shells.

Toss all the ingredients in the bowl well.

Add the dressing and give it a gentle but thorough mix.

Move to smaller container and let sit in frig at least 1 hour. I let it go to the next day.

Plate and serve alongside anything that a pasta salad would make an good side dish.

Enjoy!!!!