Dill Pickle Pasta Salad (Printable Version)
Tangy pasta with crunchy pickles, cheddar, and creamy dressing. A refreshing, chilled side for any occasion.
# What You'll Need:
→ Pasta
01 -
340 g rotini pasta
→ Dairy
02 -
225 g medium cheddar cheese, diced
03 -
60 ml sour cream
→ Vegetables and Pickles
04 -
1 cup (approx. 135 g) dill pickles, chopped
05 -
0.5 medium red onion, diced
06 -
Fresh dill, chopped (optional)
→ Dressing
07 -
120 ml mayonnaise
08 -
30 ml dill pickle juice
09 -
15 ml Dijon mustard
10 -
Salt, to taste
11 -
Black pepper, to taste
# Steps To Follow:
01 -
Boil rotini pasta in salted water according to the package instructions. Drain thoroughly and allow to cool completely.
02 -
In a large mixing bowl, whisk together mayonnaise, sour cream, dill pickle juice, Dijon mustard, salt, and black pepper until smooth.
03 -
Transfer the cooled pasta to the mixing bowl. Stir in chopped pickles, diced red onion, and cheddar cheese until evenly coated.
04 -
Sprinkle with freshly chopped dill if desired. Cover and refrigerate for at least 60 minutes to allow flavors to develop before serving.
# Notes and Tips:
01 -
Add crispy bacon bits or crushed croutons for additional texture.
02 -
Substitute Greek yogurt for sour cream to reduce fat content.
03 -
Serve well chilled for optimal flavor; ideal for preparing in advance.