Dill Pickle Salad

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:

1. 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

2. Combine all dressing ingredients in a large bowl and whisk together well. Fold in pickles, cheese, and noodles

3. 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!