Can I just say that pickles are one of the greatest inventions known to humankind? They are not just a woman’s pregnant craving - although I do have to admit, the cliches are true; I craved pickles every day of my pregnancy. Everything about pickles are just amazing. That satisfying crunch, the salt and vinegar medley, the fact that you can eat as many as you like without having to worry about calories. I’m sure I’m not alone in saying that I can eat a whole jar of baby dill pickles daily if allowed. Okay, enough praising on the pickles. What better way to honor the absolute wonder of pickles then to add them to one of my favorite dishes: Pasta.

I first came up with this dish on taco night. My mother-in-law and I were searching for a great side to tacos and somehow, I came across this idea online. Anything with pickles has my vote of course but what sealed the deal was that I already had all the ingredients on hand. I’m sure many of you will find that you have everything you need for this dish without even having to leave the house. That’s always a positive relief. The ingredient list is simple as you will see, but it’s still loaded with flavor!

The mix of red onions, cheddar cheese, and dill pickles makes for a colorful combination which is always pleasant to the eye. You can customize these ingredients to your liking as well. Sometimes I’ll use mozzarella instead of cheddar, or white onions instead of red. The one thing I never waver on are the baby dill pickles. They’re the perfect size when chopped and have the best flavor.

Pull up your favorite Netflix show and settle in because it’s going to take you some time to chop up a whole jar of baby pickles. I personally find it methodically soothing, so I don’t mind this part. But if you’re in a hurry, bring out your handy vegetable chopper and cut some prep time. I personally use the Progressive Vegetable Chopper that you can find here.

One more thing to note: I love everything spicy. The hotter, the better. You’ll probably notice that several of my recipes include some sort of heat to them. This recipe is no different but of course, it is adjustable. I’ll use about 1 teaspoon of cayenne pepper and ½ teaspoon of black pepper. It doesn’t sound like a lot, but for those of you who are sensitive to spice, you might want to cut that in half. Most of the flavor comes from the garlic salt, pickle juice, and mayo. Continue on for the full recipe and feel free to comment on your experience with it! 🥒 🥒 🧀 🍽