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:
- Boil pasta al dente according to package directions
- After pasta is cooked, run under cold water to stop the cooking process
- Toss cold pasta with 1/2 C of pickle juice – set aside for about 5 minutes
- Drain & discard pickle juice
- Combine all dressing ingredients in a small bowl and mix well
- In a large bowl, toss all ingredients together
- Refrigerate at least 1 hour before serving
Notes:
- Do not substitute with sweet pickles