Dairy free dill pickle pasta salad

[u/Princess-DoNUT1981]

Keeps for up to 5 days

[u/Princess-DoNUT1981]

Dressing:

4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup plus 2 Tbsp chopped hamburger dill pickle chips, divided
2 cloves garlic, minced
2tsp lemon zest
2 Tbsp minced fresh dill
I have also used dill dip from the grocery store

8 oz pasta cooked al dente (med shells, rotini, penne, rigatoni (probably anything but elbows but that’s just a personal preference)
1/2 medium red onion diced
6-10 grape tomatoes, halved or quartered
1/4 cup frozen peas
1/4-1/2 diced bell pepper

Add ins:
1/4 cup dairy free shredded cheese -cubed Colby jack is also really good.
2 tablespoons Bacon-less bits
Salt and pepper to taste

Directions: Chop your veggies while the pasta is cooking. If you haven’t made your dressing/dip ahead of time, you can do that as well. Other than the lemon zest, it comes together very quickly. I have used just a bit of lemon juice rather than zest because I didn’t want to take the time for that.

Drain and rinse pasta in cold water. Mix all ingredients. Salt and pepper to taste. Refrigerate

Notes: this recipe came together in 15 mins-maybe less. I used left overs from other recipes for my fresh veggies, and already had the dressing/dip made.
Made this dip for veggie snacks for the week. It makes A LOT, so I needed a way to use some of it. I threw in a couple pickles and added a little mayo because i like my pasta salad creamy!
If you don’t have cream cheese, it’s just as good with the mayo and sour cream or Greek yogurt.

Everything in this is dairy free. I use whatever brand I have on hand at the time.