Dill Pickle Pasta Salad

1/2 lb. dry small shell pasta
3/4 c. sliced dill pickles
2/3 c. Cheddar cheese, diced
3 T. finely diced white onion
2 T. fresh dill
1/2 c. pickle juice
2/3 c. mayonnaise
1/3 c. sour cream
1/8 tsp. cayenne pepper
4 T. pickle juice
Salt and pepper to taste

Boil the pasta according to package directions. Run under cold water to stop cooking. Toss the cold pasta with 1/2 cup of pickle juice and set aside for five minutes. Drain and discard the pickle juice.

Combine the mayonnaise, sour cream, cayenne pepper, 4 tablespoons pickle juice and salt and pepper in a large bowl. Mix well. Add the cooked pasta, sliced pickles, diced cheddar cheese, onion and dill to the bowl. Stir gently to combine. Refrigerate for at least one hour before serving.

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