I love August, when gardens are full of their bounty. When the time you took to plant in May, weed in July and harvest in August pays off! Of course, if you’re like me the garden is always a bit of a crap shoot. We have two container gardens in our yard, so while I don’t get a large amount of veggies, it’s nice to have the option to grab something fresh to add to a salad. This year, only one pea plant out of two rows even sprouted (I’m still confused on that one) and I’m super excited that my first year planting zucchini was  success! One thing you can’t really go wrong planting is dill. It loves to grow (and seed, and spread…) so now is the time to bring it inside and determine what to do with it. I freeze a lot of dill for the winter months too!

Recently, contributor Lisa Dutton discovered this Dill Pickle Pasta Salad recipe online and tried it with success (and huge raves) her first time. She says it’s an A+++ recipe, so if you have dill (or a friend who will happily share!) here’s our summer recommendation:

Dill Pickle Pasta Salad
  • ½ lb dry shell pasta (about 3 cups)
  • ¾ cup sliced pickles
  • ⅔ cup cheddar cheese, diced
  • 3 tablespoons finely diced white onion
  • 2 tablespoons fresh dill
  • ½ cup pickle juice
  • Dressing
  • ⅔ cup mayonnaise
  • ⅓ cup sour cream…

This is an excerpt from the article Dill Pickle Pasta Salad which originally appeared on http://feistyfrugalandfabulous.com/.