Ingredients:
½ lb dry shell pasta (about 3 cups)
¾ cup sliced baby dill pickles
⅔ cup sharp cheddar cheese, diced
2 Tbsp fresh dill
½ cup pickle juice
Dressing
⅔ cup mayonnaise
⅓ cup sour cream
⅛ tsp cayenne pepper
4 tablespoons pickle juice
salt & pepper to taste
Instructions:
Cook pasta as directed on packaging.
Add to cooled pasta pickles, dill, and pickle juice – set aside.
In separate bowl make dressing.
Toss all ingredients together, add cheese last.
Serves 8.
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