Crispy Pasta Salad with Creamy Dill Pickle Dressing

Salad

300 g dry orecchiette pasta*

3 tbsp Frescolio Dill-infused olive oil

1 tsp sweet paprika powder

1 tsp cayenne powder

1 tsp dry oregano

1 tsp garlic powder

1/2 cucumber (finely diced)

handful of parsley (chopped)

3 tbsp dill, chopped

1-1/2 c dill pickles, chopped

1 ripe avocado, diced

Dressing

3 tbsp Frescolio Dill-infused olive oil

4 tbsp lemon juice (juice of 2 lemons)

2 garlic cloves (finely grated)

1 cup plain Greek yogurt

½ cup mayonnaise

½ cup feta cheese, crumbled

4 tbsp pickle brine

2 tbsp fresh dill, chopped

Salt & freshly ground black pepper (to taste)

Preheat oven to 425°F. Cook pasta in salted boiling water until just al dente. Drain well and pat dry. Toss pasta with olive oil, sweet paprika, cayenne paper, oregano, garlic powder, salt, and pepper until evenly coated.

Spread pasta in a single layer on a parchment-lined baking tray. Roast for 20–30 minutes, tossing halfway, until golden and crispy. While pasta bakes, whisk the dressing ingredients in a large bowl. Add cucumber, parsley, dill, pickles, and avocado to the dressing. Toss gently to combine. Once pasta is to your desired crispiness, add it to the salad and toss. Serve immediately.