01 -
You can eat it right away if you want, but I think it’s tastier after a chill in the fridge for a couple of hours. Throw a lid on top and let it get nice and cold if that’s your thing.
02 -
Toss together the dressing stuff in a small bowl and pour it all over the pasta mixture. Mix really well so every bite gets some.
03 -
Drain off that pickle juice from the pasta. Put the noodles back in your bowl. Dump in the cheese cubes, pickles, and the chopped onion. Give everything a good stir.
04 -
Cut your pickles and cheese into small squares. Dice that white onion nice and tiny.
05 -
Once your noodles are done, pour them into a colander, rinse under cool water, then toss ‘em in a big bowl. Splash about a third cup of pickle juice on top. Mix it up and leave it to sit while you get the other things ready.
06 -
Fill a big pot with water, toss in some salt (I go for a teaspoon), then boil your pasta just like the package says.