Ingredients
Pasta Salad
- ½ pound medium shell pasta (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
- Cook Pasta: Boil the medium shell pasta according to the package instructions until al dente. Once cooked, drain and immediately rinse the pasta under cold water to stop the cooking process and cool it down.
- Marinate Pasta: Toss the cooled pasta with about ½ cup of dill pickle juice. Let it sit for approximately 5 minutes to infuse the pasta with tangy pickle flavor. After marinating, drain and discard the pickle juice.
- Prepare Dressing: In a small bowl, combine mayonnaise, sour cream, cayenne pepper, 4 tablespoons of dill pickle juice, salt, and black pepper. Mix thoroughly until smooth and well combined.
- Assemble Salad: In a large bowl, combine the marinated pasta, sliced pickles, diced cheddar cheese, minced white onion, chopped fresh dill, and the prepared dressing. Toss everything together evenly to coat all ingredients with the creamy dressing.
- Chill: Refrigerate the assembled pasta salad for at least 1 hour before serving to allow the flavors to meld and the salad to chill properly.
Notes
- This salad tastes best when made ahead of time to let the flavors marry.
- Using fresh dill is key for an authentic and vibrant flavor.
- Adjust the amount of cayenne pepper based on your preferred spice level.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure to rinse pasta with cold water after boiling to avoid overcooking and to cool it for the salad.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
