Ingredients
Scale
- ½ pound medium shells about 3 cups
- ¾ cup sliced pickles
- ⅔ cup diced cheddar cheese
- 3 tablespoons minced white onion
- 2 tablespoons chopped fresh dill
- ½ cup dill pickle juice
Dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- ⅛ teaspoon cayenne pepper
- 4 tablespoons dill pickle juice
- salt and black pepper to taste
Instructions
- Boil pasta al dente according to package directions. Run under cold water to stop cooking.
- Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
- Combine all dressing ingredients in a small bowl and mix well.
- Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.