Ensalada de pasta con pepinillos en vinagre

Ingredientes

• 8 ounces elbow pasta
• 1/2 cup dill pickle juice, (straight from the jar)
• 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, (straight from the jar)
• 1/4 teaspoon Sriracha (or other hot sauce)
• salt (to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon fresh dill (chopped)

Preparación

1. 1

   Cook the pasta (8 ounces) according to package instructions, just until al dente. Rinse pasta and drain well.

2. 2

   Add pasta to a mixing bowl and combine with 1/2 of pickle juice (straight out of the jar). Let sit for 5 minutes and drain.

3. 3

   Mix together all the creamy dill dressing ingredients in a mixing bowl.

4. 4

   Add pasta, cheese (1 cup), pickles (1 cup), dill, and onion (3 tablespoons) to a serving bowl and toss with dressing.

5. 5

   Refrigerate for 4-6 hours for best flavor and serve!