1-First, boil the ½ pound of medium shell pasta in salted water until it’s al dente, then rinse it with cold water to keep it firm. This step ensures your pasta holds up well in the salad without getting mushy.

2-Next, toss the cooled pasta with ½ cup of dill pickle juice and let it sit for about 5 minutes. Drain the juice afterward to infuse that tangy taste without making everything too wet.

3-In a separate bowl, mix together the dressing: ⅔ cup mayonnaise, ⅓ cup sour cream, ⅛ teaspoon cayenne pepper, 4 tablespoons dill pickle juice, and salt and black pepper to taste. Stir until it’s smooth and creamy.

4-Now, combine the pasta with ¾ cup sliced dill pickles, ⅔ cup diced cheddar cheese, 3 tablespoons minced fresh white onion, and 2 tablespoons chopped fresh dill in a large bowl. Pour in the dressing and mix gently to coat everything evenly.

5-Finally, chill the salad in the fridge for at least one hour before serving. This lets the flavors blend, making it even better. If you’re looking for more pasta inspiration, try our zesty lemon shrimp pasta for a seafood twist.