Ingredients
Scale
- 1/2 pound medium pasta shells (about 3 cups)
- 3/4 cup sliced pickles
- 2/3 cup diced cheddar cheese
- 3 tablespoons minced white onion
- 2 tablespoons chopped fresh dill
- 1/2 cup dill pickle juice
For the Dressing:
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/8 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 1/2 cup of pickle juice and set aside for 5 minutes. Drain and discard the juice.
- In a small bowl, mix together all the dressing ingredients until well combined.
- In a large bowl, combine the pasta, pickles, cheddar, onion, dill, and dressing.
- Toss everything together until well coated. Refrigerate for at least 1 hour before serving.
Notes
- Add chopped hard-boiled eggs for extra protein and flavor.
- Use bread-and-butter pickles for a sweeter twist.
- Best served cold — perfect make-ahead dish for BBQs and potlucks.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 296
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Keywords: pasta salad, dill pickle pasta salad, potluck side dish