Description
A refreshing dill pickle pasta salad that’s perfect for gatherings or as a side dish!
Ingredients
Scale
- 1 pound rotini or shell pasta
- 1 cup dill pickles
- 1/2 cup white onion
- 1 cup sharp cheddar cheese
- 1/2 cup fresh dill (chopped)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice (straight from the jar)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package directions.
- As soon as the pasta is done, drain it and rinse it under cold water.
- While the pasta cools, start your chopping. Dice your dill pickles into small, uniform pieces. Mince the onion very fine; you want the flavor of the onion without a large, crunchy bite.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, and black pepper.
- Add the cooled pasta to the large bowl with the dressing. Toss it well until every noodle is glossy.
- Now, add in your diced pickles, minced onions, and the tiny cubes of cheddar cheese.
- Fold in the fresh dill at the very end. Fresh dill has a much stronger and brighter scent than the dried version, and it makes the salad look vibrant.
- Give the salad one last stir and taste it.
- Cover the bowl and put it in the refrigerator for at least one hour.
Notes
- This pasta salad is best when chilled for at least an hour to allow flavors to meld.
- For added flavor, consider using flavored mayonnaise or unique pickles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg