8oz pasta (elbows, ditalini, shells, or similar)
⅔ cup mayo (vegan works, too)
1 tbsp Dijon mustard
1 garlic clove, minced (or equivalent garlic powder)
1 tbsp pickle brine
⅔ cup pickle spears, diced
½ cup carrot, shredded
¼ cup red onion, diced
¼ cup fresh dill (or equivalent dried dill)
¼ cup fresh parsley (or equivalent dried parsley)
Cook pasta. Let it cool. Add to large bowl. Add veggies. Make dressing in separate bowl. Pour dressing over salad and mix until ingredients well-coated.
Lou Hughesele 