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Dill Pickle Pasta Salad with Tangy Cookout Crunch

A creamy chilled pasta salad made with shell pasta, sliced dill pickles, cheddar cheese, white onion, fresh dill, pickle juice, mayonnaise, sour cream, and a tangy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 5
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 1/2 pound dry shell pasta about 3 cups
  • 3/4 cup sliced dill pickles
  • 2/3 cup cheddar cheese diced
  • 3 tablespoons finely diced white onion
  • 2 tablespoons fresh dill
  • 1/2 cup pickle juice for soaking the pasta
Dressing
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoons pickle juice
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Medium bowl
  • Spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Refrigerator

Method
 

  1. Cook the pasta until al dente according to the package directions.
  2. Drain the pasta, then rinse it under cold water to cool it down and stop the cooking.
  3. Place the cooled pasta in a bowl and toss it with 1/2 cup pickle juice. Let it sit for about 5 minutes, then drain off the extra pickle juice.
  4. In a separate bowl, mix the mayonnaise, sour cream, cayenne pepper, 4 tablespoons pickle juice, salt, and black pepper until smooth.
  5. Add the pickles, cheddar cheese, white onion, and fresh dill to the pasta.
  6. Pour the dressing over the pasta mixture and stir until everything is evenly coated.
  7. Refrigerate the salad before serving so the flavors can blend.

Notes

Cook the pasta al dente so it holds its shape.
Drain the pickle juice after soaking the pasta.
Serve chilled for the best flavor.
Stir before serving if the dressing thickens in the refrigerator.