WHAT YOU NEED
½ pound dry shell pasta about 3 cups
¾ cup SUNSHINE DILL PICKLES sliced
⅔ cup cheddar cheese diced
3 tablespoons white onion finely diced
2 tablespoons fresh dill
½ cup SUNSHINE PICKLE juice
DRESSING:
⅔ cup mayonnaise
⅓ cup sour cream
⅛ teaspoon cayenne pepper
4 tablespoons SUNSHINE pickle juice
salt & pepper to taste
MAKE IT
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.