I’m not one to often crave sweets. Nay, I’m a Salty Witch* with a fierce salt-tooth that must be fed. During the pandemic lock-down, my favorite comfort food has been this sour and savory, chilled pasta salad. It just soothes the complex needs of my emotional saltiness.
Back at Imbolc, I made this dish for our coven’s sabbat feast. It was a huge hit among us Salty Witches in attendance. No one knew that would be the last in-person gathering for the foreseeable future! So, now I can fill a bowl, and remember that good time when the coven sat around a table to dine together. We hugged, held-hands, and laughed as we danced the circle round in high magick. As I share that recipe, I hold out hope that those good times will return once again in their proper time.
Dill Pickle Pasta Salad Recipe
- Package of small pasta like shells or macaroni, prepared per the directions, chilled.
- 2 cups diced kosher dill pickles
- half a diced onion: I like Red, if you preferred milder go white
- 1 cup cubed ham (or more)
- 1 cup cubed or shredded colby jack cheese (or more)
- tablespoon of dried dill, or 2-3 Tbls of fresh dill
- 1/2 cup pickle juice
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Bragg’s Amino Acids or Tamari Soy sauce. If you don’t have this, add a dash of salt to suit your tastes.
- black pepper to taste, I like lots.
Toss it all in a large mixing bowl. Refrigerate for a bit first, and serve chilled. I think it improves as it sits for a while. I’ve been making this huge batch just for me, and I can happily nosh on it for days.
* Yes, I’m a Salty Witch, pun intended. I find it challenging to suffer fools, and there is much foolishness to cope with of late. If your attitude suffers under pandemic life; this pasta might help.