Ingredients
Scale
- 4 cups cooked small shell pasta, cooled
- 1 cup dill pickle slices, chopped
- 1 cup cubed cheddar cheese
- 1 ½ cups mayonnaise
- 1 tablespoon yellow mustard
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh chopped dill
Instructions
- Cook the shell pasta according to package instructions until tender. Drain and rinse with cold water until cooled completely.
- Add the cooled pasta to a large mixing bowl.
- Stir in the chopped dill pickles and cubed cheddar cheese.
- In a separate bowl, whisk together the mayonnaise, yellow mustard, garlic powder, onion powder, and dill pickle juice until smooth.
- Stir the fresh chopped dill into the dressing mixture.
- Pour the dressing over the pasta mixture and gently stir until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving for the best flavor.
- Garnish with extra chopped pickles and fresh dill before serving if desired.
Last Step:
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For the best flavor, let the salad chill in the refrigerator for at least one hour before serving.
Feel free to add other ingredients like chopped onions or bell peppers for extra crunch.
- Prep Time: 5 minutes
- Cook Time: 77 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg