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Creamy Pickle Pasta Salad (Nudelsalat mit Dillgurken)

Dig into this creamy pickle pasta salad with peas and a mayo-based dressing. It's light, tangy, refreshing, and perfect for picnics or quick meals.

Ingredients:

For The Salad:

• 1 box (410 grams) pasta (fusilli, farfalle, macaroni) 
• 10-12 baby dill pickles
• 1 ¼ cup (200 grams) green peas, fresh or frozen

For The Dressing:

• 1 ½ cup (360 milliliters) mayonnaise
• ½ cup (120 milliliters) pickle juice
• 1 tablespoon (15 milliliters) mustard
• 2 teaspoons (1 grams) dried parsley flakes
• 2 tablespoons (3-4 grams) dried dill weed
• salt, pepper to taste

Instructions:

For the Salad:

1. Boil pasta to al dente following package instructions.
2. Once cooked, set aside and cool to room temperature.
3. Prepare pickles, dicing them into small bite-sized pieces.
4. Mix pickles and peas into the pasta.

For the Dressing:

1. Start by mixing mayonnaise, pickle juice, and mustard until smooth.
2. Stir in parsley, dill weed, salt, and pepper. Whisk together until well incorporated.
3. Pour over pasta mix, and stir well. 
4. Let the salad chill in the fridge for at least 1 hour before serving.

Notes/Hints:

• When choosing pasta, I recommend varieties that allow the dressing to stick well, such as fusilli (the spiral one). But it's all up to preference!
• Before you serve, be sure to mix the salad well, as the dressing will settle at the bottom of the bowl.
• Use fresh dill or dill weed. Don't forget to rub the dill weed between your fingers to 'wake it up'. This really activates the flavor and potency.

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