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Dill pickle pasta
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Pasta | |
½ lb | dry shell pasta, (about 3 cups) |
¾ cup | sliced pickles |
⅔ cup cheddar cheese, diced | |
3 tablespoons | finely diced white onion |
2 tablespoons | 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
Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ 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.
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