Pickle Pasta Salad

Cook 1 pound of ditalini pasta according to package directions.

Drain the pasta and run cold water over it to stop the cooking process.

Dice 1/2 cucumber and add it to a mixing bowl.

Dice the entire 10 oz container of cherry tomatoes and add to the bowl.

Drain a 24 oz can of dill pickles, reserving 1/4 cup of pickle juice, and add the pickles to the bowl.

Add the reserved 1/4 cup of pickle juice to the bowl.

Chop up the salami (approximately 8 oz) and add it to the bowl.

Add 1/2 cup of Parmesan cheese to the bowl.

Start with 1/2 cup of mayonnaise and add it to the bowl, mixing everything together.

Add black pepper to taste and mix again, adjusting mayonnaise if desired.

Let the salad sit in the fridge for about 4 hours before serving, or serve immediately.

Equipment Needed

Spice Level: