Description
Enjoy a tangy twist with this Dill Pickle Pasta Salad! A perfect side dish for picnics or gatherings, this salad combines the flavors of dill pickles, cheddar cheese, and a creamy dressing for a refreshing and satisfying dish.
Ingredients
Scale
Pasta:
- 12 oz rotini or elbow pasta
Dressing:
- 1 cup chopped dill pickles
- â…“ cup pickle juice (reserved from the jar)
- ½ cup diced cheddar cheese
- ¼ cup finely chopped red onion
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook pasta until al dente, then drain and rinse under cold water. Set aside.
- Prepare the Dressing: Whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, fresh dill, salt, and pepper until smooth.
- Combine Ingredients: In a large bowl, mix pasta with pickles, cheddar cheese, and red onion. Pour dressing over the salad and toss to coat.
- Chill and Serve: Refrigerate for at least 30 minutes before serving. Garnish with extra pickles or dill if desired.
Notes
- For extra tang, add white vinegar or chopped banana peppers.
- Optional: Include cooked bacon or chopped hard-boiled eggs for variety.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
