Loganne and I both love pasta salad. Especially this one. It incorporates Logannes favorite food, pickles. Yes, not just a small amount either. Dill pickles are the star of this salad.
With everyone gone, I decided to make this for dinner. Now in my usual fashion it just got bigger. If you know me, then you know I can never cook a small amount. I don’t know what it is but my food amounts always just grow. But now I have pasta salad for a football team, I swear. It’s crazy. Enjoy!
Creamy Dill Pasta Salad
A great summer pasta salad.
-3 cups dried pasta
-1 cup diced dill pickles
-1 cup diced cheddar cheese
-3/4 cup diced onion
-1/2 cup pickle juice
-1 teaspoon dried dill
-2/3 cup mayonnaise
-1/3 cup sour cream
-3 tbsp pickle juice
-salt and pepper to taste
In a large pot bring water to a boil. Cool pasta according to pkg directions or until tender. Do not over cook. Drain and run under cold water. Put back in the cooled pot and add the 1/2 cup pickle juice. Toss to coat and allow to sit.
In the meantime chop pickles, onion, and cheese. Set aside. In a small bowl add mayo, sour cream, and pickle juice. Stir to combine.
Pour the pickle juice off the pasta and add to a large bowl. Stir in the mayonnaise mixture and stir to coat. Add in the chopped ingredients and the dried dill. Place in the fridge and allow to sit at least an hour. Season to taste with salt and pepper.
Note: this does seem to absorb a lot of the dressing, so if you like it creamy you might make extra sauce to stir in after it sits overnight.