Ingredients
Scale
- 8 ounces elbow pasta
- 1/2 cup dill pickle juice, (straight from the jar)
- 1 cup cheddar cheese, (small diced)
- 1 cup sliced dill pickles
- 3 tablespoons fresh dill, (chopped)
- 3 tablespoons white onion, (finely chopped)
- 2/3 cup mayonnaise
- 1/3 cup sour Cream
- 1/4 cup dill pickle juice, (straight from the jar)
- 1/4 teaspoon Sriracha (or other hot sauce)
- salt (to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill (chopped)
Instructions
- Cook the pasta (8 ounces) according to package instructions, just until al dente. Rinse pasta and drain well.
- Add pasta to a mixing bowl and combine with 1/2 of pickle juice (straight out of the jar). Let sit for 5 minutes and drain.
- Mix together all the creamy dill dressing ingredients in a mixing bowl.
- Add pasta, cheese (1 cup), pickles (1 cup), dill, and onion (3 tablespoons) to a serving bowl and toss with dressing.
- Refrigerate for 4-6 hours for best flavor and serve!