Pasta and Pickles Salad

Ingredients

• 1 shallot, thinly slice d
• 1 tablespoon vinegar, such as white or red wine vinegar, apple cider vinegar or other favorite
• Salt and pepper
• 1 pound short pasta, such as fusilli or cavatelli
• 1 cup crème fraîche or sour cream
• 1 garlic clove, finely grated
• 5 tablespoon spickle brine plus 2 cup sslice d dill pickles
• 2 tablespoon sextra-virgin olive oil
• 2 tablespoon sfinely grated Parmesan, plus extra for topping
• Big handful chopped dill

Instructions

1. Place the shallot and vinegar in a small bowl. Add a pinch of salt and 2 tablespoons of water. Set aside to pickle while you prepare the rest of the salad.
2. Bring a large pot of salted water to the boil. Add the pasta and cook according to package instructions until al dente. Drain pasta and run under cold water until cool. Drain again.
3. Meanwhile, place the crème fraîche or sour cream and garlic into a large bowl. Add the pickle brine and sir to combine. Season with salt and pepper.
4. Drain the shallots and discard the pickling liquid.
5. To the crème fraîche mixture, add the cooled pasta, pickles, olive oil, grated Parmesan and dill; toss to combine. Taste and season with salt and pepper. To serve, top with quick pickled shallots and more grated Parmesan.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.