Ingredients
½lbdry shell pasta,about 3 cups
¾cuppickles,sliced
⅔cupcheddar cheese,diced
3tbspwhite onion,finely diced
2tbspfresh dill
½cuppickle juice
⅔cupmayonnaise
⅓cupsour cream
⅛tspcayenne pepper
4tbsppickle juice
salt and pepper,to taste
Preparation
Boil the pasta to al dente according to package directions.
Run the pasta under cold water to stop cooking.
Toss the cold pasta with about ½ cup of pickle juice.
Set aside for 5 minutes, then drain and discard the pickle juice.
Combine the mayonnaise, sour cream, cayenne pepper, pickle juice, salt, and pepper in a small bowl and mix well.
Toss the pasta in the dressing until well combined.
Refrigerate at least 1 hour.
Serve, and enjoy!
