1-First Step: Cook the pasta Bring a pot of salted water to a boil and cook the medium shells according to the package directions until they are al dente. You want them tender but still firm enough to hold their shape after chilling. Once cooked, drain the pasta right away and rinse it under cold water. This stops the cooking process and cools the noodles so they are ready for the salad.

2-Second Step: Soak the pasta in pickle juice Place the cooled pasta in a bowl and add 1/2 cup dill pickle juice. Stir the shells so every piece gets coated. Let them sit for 5 minutes, which gives the pasta a nice tangy flavor without making it soggy. Drain off the juice and discard it once the time is up.

3-Third Step: Mix the dressing In a small bowl, whisk together the mayonnaise, sour cream, 4 tablespoons dill pickle juice, cayenne pepper, salt, and black pepper. Keep whisking until the mixture looks smooth and creamy. If you like a stronger pickle flavor, taste the dressing and add a little more pickle juice a teaspoon at a time.

4-Fourth Step: Add the mix-ins In a large bowl, combine the pasta, sliced pickles, diced cheddar cheese, minced white onion, and chopped fresh dill. Pour the dressing over the top. Use a big spoon or spatula to toss everything gently but thoroughly so every shell gets coated.

5-Final Step: Chill and serve Cover the bowl and refrigerate the salad for at least 1 hour before serving. This chilling time helps the flavors blend and gives the salad a colder, creamier texture. Right before serving, give it a quick stir and taste for salt and pepper. If it seems a little dry after sitting, add a spoonful of mayo or a splash of pickle juice.