Dill Pickle Pasta Salad // Julia Pacheco

 

Ingredients

Pasta salad

  • ½ lb shell pasta
  • 8 oz cheddar cheese block cubed
  • 3 tbsp fresh dill (or 2 tsp dried)
  • 8 small sized dill pickles sliced thin
  • 1 yellow onion diced small

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ⅛ tsp cayenne pepper
  • ¼ cup dill pickle juice

Instructions

  • Cook the pasta according to the box instructions. Once the pasta is cooked, strain it over the sink and rinse it super well with cold water to let it completely cool down. Add the cooled pasta to a large bowl. Add the remaining pasta salad ingredients and stir well. Set to the side.
  • To make the dressing, add all of the dressing ingredients to a small bowl except for the pickle juice, then whisk together. Stir in the pickle juice and combine.
  • Top the pasta salad with the dressing and stir well to coat evenly. Serve immediately or keep in the refrigerator until ready to serve. Enjoy!

Nutrition

Calories: 687kcal | Carbohydrates: 50g | Protein: 22g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 1959mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 862IU | Vitamin C: 4mg | Calcium: 478mg | Iron: 1mg

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