Ingredients:

For the Pasta Salad:

  • 1/2 lb dry shell pasta (about 3 C)
  • 3/4 C sliced dill pickles
  • 2/3 C cheddar cheese – diced
  • 3 Tbsp onion – finely diced 
  • 2 Tbsp fresh dill – chopped
  • 1/2 C dill pickle juice

For the Dressing:

  • 2/3 C mayonnaise
  • 1/3 C sour cream
  • 1/8 tsp cayenne pepper – optional 
  • 4 Tbsp dill pickle juice
  • salt & pepper to taste

Directions:

  1. Boil pasta al dente according to package directions
  2. After pasta is cooked, run under cold water to stop the cooking process
  3. Toss cold pasta with 1/2 C of pickle juice – set aside for about 5 minutes
  4. Drain & discard pickle juice
  5. Combine all dressing ingredients in a small bowl and mix well
  6. In a large bowl, toss all ingredients together
  7. Refrigerate at least 1 hour before serving

Notes:

  1. Do not substitute with sweet pickles
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