Dill Pickle Pasta SaladPrint Print Without Images
1/2 lb dry shell pasta (about 3 cups)
1/2 cup pickle juice
3/4 cup diced pickles
2/3 cup cheddar cheese, coarsely grated
3 tablespoons finely diced white onion
1/2 red or orange pepper, diced
2 tablespoons fresh dill
2/3 cup mayonnaise
1/3 cup sour cream
2 Tbsp SMAK DAB Hot Honey Jalapeno or White Wine Herb Mustard
1/2 tsp Sriracha or hot sauce
4 Tbsp pickle juice
Sea salt and pepper to taste
Boil pasta al dente according to package directions. Run under cold water to stop cooking and toss 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. Serve cold.