Dill Pickle Pasta Salad
1/2 lb dry shell pasta about 3 cups
3/4 cup sliced pickles
2/3 cup cheddar cheese diced
3 tablespoons finely diced white onion
2 tablespoons fresh dill
1/2 cup pickle juice
2/3 cup mayonnaise
1/3 cup sour cream
1/8 tsp cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste
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 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.