Ingredients
Scale
- 8 ounces elbow pasta
- 1/2 cup dill pickle juice
- 1 cup cheddar cheese (small diced)
- 1 cup sliced dill pickles
- 3 tablespoons fresh dill (chopped)
- 3 tablespoons white onion (finely chopped)
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup dill pickle juice
- 1/4 teaspoon Sriracha
- Salt (to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the elbow pasta until al dente as per package instructions. Drain and rinse under cold water.
- In a mixing bowl, combine cooked pasta with half of the dill pickle juice. Let sit for five minutes before draining again.
- Prepare the dressing by mixing mayonnaise, sour cream, remaining dill pickle juice, Sriracha, salt, and black pepper in another bowl.
- In a large serving bowl, combine drained pasta with cheddar cheese, sliced pickles, fresh dill, and onion. Pour in the dressing and toss everything until evenly coated.
- Chill in the refrigerator for 4 to 6 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg