July 11, 2018

Dill Pickle Pasta


1/2 lb Dry Shell Pasta (about 3 c)
2/3 c Cheddar Cheese, diced
3 tbsp White Onion, finely diced
2 tbsp Fresh Dill
3/4 c Dill Pickles, sliced
1/2 c Pickle Juice

2/3 c Mayonnaise
1/3 c Sour Cream
1/8 tsp Cayenne Pepper
4 tbsp Pickle Juice
Salt & Pepper, to taste
Boil pasta al dente according to package. Run under cold water to stop cooking. Toss cold pasta with 1/2 c pickle juice and set aside about 5 min. Drain and discard pickle juice. Combine dressing ingredients in small bowl and mix well. Toss dressing and remaining ingredients in large bowl. Refrigerate at least 1 hour before serving.