Description
A creamy, tangy, and crunchy pasta salad packed with dill pickles, cheese, and fresh herbs. Perfect for potlucks, barbecues, or as a refreshing side dish!
Ingredients
Units
Scale
For the Salad:
- 8 ounces rotini or elbow pasta
- 1 cup dill pickles, chopped
- 1/2 cup cheddar cheese, cubed
- 1/3 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons pickle juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta:
- Boil pasta according to package instructions until al dente.
- Drain and rinse under cold water.
- Make the Dressing:
- In a bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine cooked pasta, chopped pickles, cheddar cheese, red onion, and fresh dill.
- Pour the dressing over and toss to coat.
- Chill & Serve:
- Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
- Add-Ins: Try bacon bits, shredded chicken, or sunflower seeds for extra crunch.
- Storage: Keep refrigerated for up to 3 days.
- Make it Lighter: Swap mayo and sour cream for Greek yogurt.
Nutrition
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg