Dill Pickle Pasta Salad
Ohh, this pasta salad is so amazingly good. Cool, creamy pasta salad with sliced baby dill pickles, chunks of cheddar cheese, fresh dill, and a touch of spice from cayenne pepper. If you like ranch dressing and dill pickles, you'll love this recipe.
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 Lb Medium Shell Pasta
- 16 Oz. Cheddar Cheese I Prefer Sharp
- 1/2 Medium White, Yellow or Red Onion
- 1 24 Oz. Jar Baby Dill Pickles I Prefer Spicy Dill; Save the Juice
- 1 1/3 C Mayonnaise
- 2/3 C Sour Cream
- 1/4 C Fresh Dill Roughly a Small Bunch
- 1/4 tsp Cayenne Pepper
- Salt and Pepper to Taste
Instructions
- Boil the pasta to the maximum time on the package directions. Be sure to add a couple tablespoons of salt.1 Lb Medium Shell Pasta
- While the pasta boils, finely dice the onion and dill. Slice the baby dill pickles into quarter inch think rounds and cut the cheddar cheese into similarly-sized squares (1/2 inch squares, at 1/4 inches thick).16 Oz. Cheddar Cheese, 1/2 Medium White, Yellow or Red Onion, 1 24 Oz. Jar Baby Dill Pickles, 1/4 C Fresh Dill
- In a large bowl, preferably the one you plan to store the pasta salad in, mix the onion, dill, pickles, cheese, mayo, sour cream, cayenne and 1/2 C of pickle juice. Season to taste with salt and pepper.1 1/3 C Mayonnaise, 2/3 C Sour Cream, 1/4 tsp Cayenne Pepper, Salt and Pepper to Taste
- Once the pasta has boiled, drain it and run it under cold water to stop the cooking. Add it to a second large bowl with the remainder of the pickle juice. Let the pasta sit for 5-10 minutes, to absorb the pickle juice, before draining again.
- Mix the drained pasta with the rest of the ingredients and chill for at least 2 hours, until the pasta salad is nice and cold. Serve and enjoy!
Notes
Feel free to halve this recipe if you would like, but I'd rather double it. I could eat this pasta salad nonstop.