Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 2 tbsp (30ml) Dill pickle brine
  • 1 cup (150g) Dill pickles, finely diced
  • 1/2 cup (60g) Dill pickle relish
  • 1/2 cup (50g) Red onion, finely minced
  • 2 stalks (60g) Celery, diced
  • 1/2 cup (50g) Fresh parsley, chopped
  • 1/2 cup (120g) Plain Greek yogurt
  • 1/2 cup (115g) Mayonnaise
  • 1 tbsp (15ml) Lemon juice
  • 1 tsp (2g) Garlic powder
  • 1/2 tsp (1g) Onion powder
  • 2 tbsp (8g) Fresh dill, finely chopped
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook until al dente, approximately 1 minute less than package directions.
  2. Drain the pasta in a colander and return it to the pot. While still warm, drizzle in 2 tbsp of pickle brine and toss to coat. Set aside to cool completely.
  3. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, garlic powder, onion powder, and fresh dill.
  4. Adjust dressing with salt and pepper to taste.
  5. Transfer the cooled pasta to a large mixing bowl. Fold in the dressing until evenly coated.
  6. Fold in the diced pickles, pickle relish, minced red onion, diced celery, and chopped parsley.
  7. Cover and refrigerate for 2 hours to allow flavors to meld before serving.