Description
A creamy and tangy pasta salad made with tender rotini, crunchy dill pickles, cheddar cheese, and a flavorful dill-infused dressing. It’s a refreshing and easy side dish perfect for picnics, potlucks, and family meals.
Ingredients
- 12 oz rotini pasta
- 1 1/2 cups dill pickles, chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until tender.
- Drain the pasta and rinse briefly with cold water to stop the cooking process. Let it cool completely.
- In a large bowl, whisk together mayonnaise, sour cream, pickle juice, chopped dill, garlic powder, salt, and black pepper until smooth.
- Add the cooled pasta to the bowl with the dressing.
- Add the chopped dill pickles and shredded cheddar cheese.
- Gently toss everything together until the pasta is evenly coated with the creamy dressing.
- Taste and adjust seasoning by adding more pickle juice, salt, or pepper if desired.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
Notes
- Letting the salad chill helps the flavors develop and improves the taste.
- If the salad becomes dry after refrigeration, stir in a little mayonnaise or pickle juice before serving.
- For extra crunch, add chopped celery or red onion.
- You can substitute part of the mayonnaise with plain yogurt for a lighter version.
- This dish is best served cold and not recommended for reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg
