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Dill Pickle Pasta Salad
Dill Pickle Pasta Salad

As soon as you understand the fundamentals of cooking, it can be such a freeing and also awarding experience to produce a just delicious dish or baked item. The smells in your house and also the faces of individuals who you share it with are valuable. We wish this Dill Pickle Pasta Salad dish will provide you some concept for you to become an amazing chef. You can have Dill Pickle Pasta Salad using 12 ingredients and 5 steps. Here is how you do that.

To get started with this recipe, we must first prepare a few ingredients. You can cook Dill Pickle Pasta Salad using 12 ingredients and 5 steps. Here is how you do that.

Ingredients of Dill Pickle Pasta Salad:
  1. You need to prepare 1/2 box your favorite pasta (I used rotelle today)
  2. Take 1/3 cup mayo
  3. You need 1/4 cup cheddar, cubed
  4. Prepare 3 tbs sour cream
  5. You need to prepare 1 cup dill pickle juice (divided)
  6. Use 3-4 tbs dill pickle, diced
  7. You need 2 tbs red onion, diced
  8. Prepare 2 tsp fresh dill, chopped
  9. You need 1/4 tsp cayenne
  10. Provide to taste Salt & Pepper
  11. Prepare Optional: 1 egg, hard boiled
  12. Get Optional: sliced black olives
Short Tips:

If a recipe says to use a particular type of pan, then use that pan. If you only own one nonstick pan, the simplest tip we can give you is to wait for a decent sale at a kitchen shop, then purchase yourself a chrome steel pan and a cast iron frying pan. Also its sensible idea to replace cheap nonstick pans each few years, as the coating can wear down over the years.

Steps to make Dill Pickle Pasta Salad:
  1. Boil pasta as directed on box.
  2. While the pasta is cooking, dice other ingredients.
  3. When pasta is done, drain and cool with cold water. Place the pasta in a bowl and add 3/4 cup of the dill pickle juice and toss. Let sit for 5-10 minutes so that the juice can penetrate the pasta. Then drain the juice.
  4. Add mayo and sour cream and the remainder of the dill pickle juice (you can reduce the amount of juice to your liking). Add all other ingredients except the cheddarand toss. Refrigerate for about 30-45 mins.
  5. When ready to eat, add the cheddar and toss and serve. (The cheddar will become softer the longer it sits in the salad so only add as much as you plan to eat and store the remainder without the cheese and add later.) ENJOY!

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