Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, dill, dill pickle salad, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hellman's mayonnaise, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pickle juice, Powdered sugar, recipe, Sargento, shell pasta, Thorn Apple Valley, Tillamook cheddar cheese, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Vlasic pickles, Wesson vegetable oil, whipped topping
My husband loves pasta salad. So much so, a BBQ feels incomplete without a pasta salad nearby. Or maybe two pasta salads nearby. I get it, I have personal favorites too and I like to make and serve them during certain events or else it just doesn’t feel right. But to be honest, I’m not a huge fan of traditional pasta salad. I decided to change up our pasta salad now and again when I came across this recipe.
Boy, am I glad I decided to give pasta salad another try. Especially with this recipe! The pickle juice add a little bit of tang, while the cheese adds a creaminess flavor that’s a bit unexpected. You MUST try this recipe this summer for your next BBQ. It will be such an unexpected twist, you’ll reach for it again and again.
Recipe and photo courtesy of Spend With Pennies.
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Quick Tip – Make this a day in advance to let the flavors come together.