Description
A tangy and creamy dill pickle pasta salad made with medium shells, cheddar cheese, dill pickles, and a flavorful dressing.
Ingredients
1/2 pound medium 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
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 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.
Notes
The dill pickle pasta salad recipe will stay fresh for 3-5 days in the fridge.
Serve as a side dish with grilled meats or enjoy it as a light main course.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-cook, Easy
- Cuisine: American
Nutrition
- Calories: 296 kcal
- Sugar: 1g
- Sodium: 636mg
- Fat: 19g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 22mg