Description
A creamy, tangy pasta salad with al dente shells, dill pickles, sharp cheddar, and a zesty pickle juice dressing. Perfect for summer gatherings or quick weeknight meals, this dish balances richness and brightness with a briny kick.
Ingredients
Medium shells (or other short pasta), ½ pound (about 3 cups dry)
Dill pickles (sliced), ¾ cup
Cheddar cheese (diced), ⅔ cup
White onion (minced), 3 tablespoons
Fresh dill (chopped), 2 tablespoons
Dill pickle juice, ½ cup plus 4 tablespoons
Mayonnaise, ⅔ cup
Sour cream, ⅓ cup
Cayenne pepper, ⅛ teaspoon
Salt and black pepper, to taste
Instructions
Cook the pasta al dente according to package directions. Drain and run under cold water to stop cooking.
Transfer cold pasta to a large bowl and toss with ½ cup pickle juice. Let sit for 10 minutes.
In a small bowl, mix mayonnaise, sour cream, 4 tablespoons pickle juice, cayenne, and a pinch of salt.
Add pickles, cheddar, onion, fresh dill, and dressing to the pasta. Toss to combine.
Chill for at least 1 hour before serving.
Notes
For gluten-free version, use certified gluten-free pasta.
Greek yogurt can substitute sour cream for a lighter option.
Taste for salt before adding additional; pickles are naturally salty.
Stir in ¼ cup diced hard-boiled egg for extra richness.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dishes
- Method: Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg