Description
A deliciously tangy and creamy pasta salad featuring dill pickles and cheddar cheese, perfect for summer gatherings or a quick meal.
Ingredients
Scale
- 8 oz rotini or elbow pasta
- 1 cup dill pickles, diced
- ½ cup cheddar cheese, cubed
- ¼ cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- ¼ cup pickle juice
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and immediately toss with ¼ cup pickle juice, then let cool.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble the Salad: In a large bowl, combine cooked pasta, diced pickles, cheddar cheese, red onion, and fresh dill.
- Dress & Serve: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately, or chill for 30 minutes to let the flavors meld.
Notes
- This salad can be made a day in advance for optimal flavor.
- Feel free to add other vegetables, like bell peppers or cherry tomatoes.
- For a lighter version, substitute Greek yogurt for sour cream and reduce the mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg