“the best thing about memories, …is making them”
What a weekend! The weather was perfect, and we got to spend time with our wonderful friends and family. It’s was a very low key weekend, but a full one. Saturday night we went to an amazing restaurant with good food and live music. The appetizer was so good that I had to make it this weekend; mozzarella, prosciutto (Italian ham), and vine tomatoes, Yum!
Sunday was another perfect day with my family. I decided to make a light dinner, rack of ribs, pasta salad, my summer salad and baked potatoes; ok maybe not that light. Ronnie would usually help me make the ribs, but he was busy helping Jonathyn put up a fence, so my son-in-law Isaiah did the ribs; they were delicious! And my dill pickle pasta salad was a hit.
Dill pasta salad
- 1 pound of pasta, your favorite kind
- 1 cup of slice pickles
- 1/2 cup of cheddar cheese, cut up into small pieces
- about 1/4 of a onion, diced finely
- 3 tablespoons of dill or to taste
- 1/2 cup of pickle juice
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- salt, pepper to taste
- 5 tablespoons of pickle juice
Cook pasta, run under cold water to stop cooking. Toss with 1/2 cup of pickle juice and let sit. Combine all the ingredients, and mix well. Drain pasta again, and toss all ingredients in a large bowl. Refrigerate until ready to eat. Hope you enjoy this recipe!