Wickles Pickle Jar Pasta Salad

Ingredients

• 12 ounces uncooked fusilli pasta
• 70 grams extra-virgin olive oil
• 2 tablespoons whole-grain mustard (36 grams)
• 2 garlic cloves, grated
• 1.5 teaspoons kosher salt
• 1 teaspoons black pepper
• 1 teaspoon celery seed
• 1 cups pickle brine from the jar
• 1 small red onion, thinly sliced
• 1 cups cherry tomatoes, quartered
• 8 ounces pepper Jack cheese, cut into 1/2-in. cubes
• 1 medium orange bell pepper, chopped
• 1 cups fresh corn kernels (from 2 large ears)
• 4 medium scallions, thinly sliced
• 1 cups torn fresh basil leaves

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add 3 ounces uncooked fusilli pasta and cook for 10 minutes longer than package directions, until al dente.
2. Make the dressing: Meanwhile, whisk together extra-virgin olive oil, whole-grain mustard, garlic cloves, salt, pepper, celery seed, and pickle brine in a large bowl. Add red onion, thinly sliced and let stand while the pasta cooks.
3. Combine and cool: Drain the pasta and stir into the oil mixture. Let sit, stirring occasionally, until slightly cooled, about 15 minutes 
4. Add mix-ins: Stir in cherry tomatoes, pepper Jack cheese, medium orange bell pepper, corn kernels, and scallion.
5. Let sit until cooled to room temperature, about 15 minutes.
6. Finish: Stir in torn fresh basil leaves and serve.

Notes

• Recipe from @southernlivingmag (Birmingham, Alabama) — a pickle-brine pasta salad meant to use up leftover Wickles pickle juice instead of tossing it.