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Add all the dressing ingredients to a small bowl and stir to combine. Set aside for the flavor to meld while the pasta cooks.
Cook pasta al dente, according to the package directions. Transfer the shells to a colander and run under cold water to stop the cooking.
Toss the pasta with 1/2 cup of pickle juice and let soak in for 5 minutes.
Add the cooked pasta, diced pickles, diced cheese and onion to a large bowl along with the dressing. Toss well to combine.
Refrigerate for a minimum of 1 hour before serving.
Note 1 - Like spice? Sometimes I sub in spicy wicked brand pickles!
Note 2 - If you're making this the night before, whip up two batches of the dressing. Most of the dressing is soaked up overnight so you'll want to mix in some extra dressing before serving to keep the creamy consistency.
Calories: 419kcal | Carbohydrates: 24g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 926mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg