This is Dilynn's FAVORITE salad. Ever. In the history of salads. This is also termed our 'vacation salad' because every year that we go on a vacation to a cabin on the lake, we make a double or triple batch of this to go with burger, hotdogs, steaks, you name it.
Source: Allison Homan
Ingredients:
3 C (1/2 lb) dry shell pasta (macaroni, penne, shells, any shape works in this recipe)
3/4 C sliced pickles
2/3 C diced or shredded cheddar cheese
3 Tbsp white onion, diced (I do not use)
1/2 C pickle juice
Dressing:
2/3 C mayonnaise
1/3 C sour cream
1/8 tsp cayenne pepper
4 Tbsp pickle juice
2 Tbsp dill
salt and pepper, to taste
Directions:
Boil pasta according to package. Run under cold water and then toss in 1/2 C pickle juice and set aside for 5-10 minutes. Drain and discard pickle juice
Combine all dressing ingredients in a large bowl and whisk together well. Fold in pickles, cheese, and noodles
Refrigerate for at least 1 hour before serving
Tips:
- Sometimes after refrigerating it can get a little dry. I usually double the dressing recipe to maintain the moisture
- We make this recipe in it's entirety and instead of mixing with noodles we mix with leftover shredded chicken for a great light chicken salad in a wrap, croissant, or lettuce leaf!
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