The Time My Mom Made Dill Pickle Pasta Salad Is The Time I Realized She Was Cooler Than Me

Ingredients

1/2 lb Barilla dry pasta (about 3 cups)
3/4 cup diced Vlasic dill pickles
2/3 cup Kraft cheddar cheese cut into small cubes
3 tbsp finely diced onion (more or less to taste)
2 tablespoons fresh dill (or 2 tsp dried, more or less to taste)
1/2 cup pickle juice
2/3 cup Duke’s mayonnaise
1/3 cup Daisy sour cream
1/8 tsp McCormick cayenne pepper
salt & pepper to taste

Instructions

Cook pasta according to package directions, drain and allow to cool almost completely (it can still be warm to the touch)
Toss the pasta with the pickle juice and allow to sit for 5-10 minutes. There may be some juice in the bottom of the bowl, that’s okay.
In a large bowl combine the mayo, sour cream, diced pickles, cheese, onion, salt, pepper, and dill.
Add pasta and any remaining pickle juice in the pasta bowl.
Stir to coat and refrigerate.

From: recipepatch