Description
A creamy and tangy pasta salad featuring rotini pasta, cheddar cheese, and dill pickles tossed in a flavorful dill and pickle juice dressing, perfect for picnics and potlucks.
Ingredients
Pasta Salad
- 16 Ounces rotini pasta (cooked, drained and cooled)
- 2 Cups dill pickle (chopped, about 6 dill pickle spears)
- 8 Ounces cheddar cheese (mild, cut into cubes)
Dressing
- ½ Cup mayonnaise
- ½ Cup sour cream
- 2 Tablespoons dill (chopped, fresh)
- 1 Tablespoon pickle juice
- ½ Teaspoon garlic powder
- ½ Teaspoon Italian seasoning
- ½ Teaspoon ground black pepper
Instructions
- Combine Ingredients: In a large bowl, combine the cooked and cooled rotini pasta, chopped dill pickles, and cubed cheddar cheese. Set this mixture aside.
- Whisk Dressing: In a small bowl, whisk together mayonnaise, sour cream, freshly chopped dill, pickle juice, garlic powder, Italian seasoning, and ground black pepper until the dressing is smooth and well incorporated.
- Pour Dressing: Pour the prepared dressing over the pasta, pickles, and cheese mixture, then toss gently until everything is evenly coated with the dressing.
- Chill: Place the pasta salad into the refrigerator and chill for at least 1 hour to allow the flavors to meld and the salad to become well chilled before serving.
Notes
- Make sure to cook the pasta al dente so it holds its shape in the salad.
- Chilling the salad for the full hour improves flavor blending and texture.
- You can substitute mild cheddar with sharp cheddar for a stronger flavor.
- Adjust the amount of pickle juice to taste for more tanginess.
- Feel free to add chopped fresh vegetables like celery or onions for additional crunch.
