3tbsppickle juice from sweet/spicy picklesto taste
1red bell pepperfinely chopped
⅓cupspanish black olivesfinely chopped.
5baby dill picklesdiced
3whole green onionssliced finely
Cook the pasta according to package instructions. Drain and rinse well under cold water, set aside and allow to cool completely
In a large bowl, whisk together the yoghurt, red wine vinegar, coconut, sugar, salt, and pepper until well combined. Add in the milk and pickle juice, until the mixture is pourable
To the yoghurt mixture, add in the chopped red peppers, olives, pickles and green onions. Taste and adjust according to your own likes (i.e. I always add more pickles)
Once the pasta has cooled completely, add it into the bowl with the other ingredients and stir well. Pop the salad into the fridge and allow to cool for about 2 hours before serving. The longer you leave it, the thicker and creamier the dressing will become
Make sure you allow to cool before serving, or it won't be creamy enough.