Description
- This creamy and tangy Dill Pickle Pasta Salad is the perfect summer side dish. With sharp cheddar cheese, dill pickles, and fresh herbs, it’s a refreshing and flavorful salad that everyone will love! Ideal for potlucks, barbecues, or as a tasty lunch.
Ingredients
Scale
- 1 pound dry rotini pasta
- 8 ounces sharp white cheddar cheese, cubed
- 2 cups diced dill pickles, plus extra for garnish
- 1 tablespoon chopped fresh dill, plus extra for garnish
- 1 tablespoon chopped fresh chives, plus extra for garnish
- ¾ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- ⅔ cup pickle juice (from the pickle jar)
- ½ white onion, minced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and let it cool completely.
- In a large salad bowl, combine the cooled pasta, cubed cheese, diced dill pickles, chopped dill, and chives.
- In a separate mixing bowl, whisk together mayonnaise, sour cream, pickle juice, minced onion, minced garlic, salt, and black pepper until well blended.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Refrigerate the salad for at least an hour before serving to enhance the flavors.
- For an extra tangy kick, just before serving, toss the salad with an additional ¼-½ cup of pickle juice.
- Garnish the salad with extra diced pickles, fresh dill, and chives to add visual appeal and amplify the flavor.
Notes
- For extra tanginess, add more pickle juice before serving.
- The salad can be made a day ahead for the flavors to meld.
- Garnish with additional dill pickles and fresh herbs before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg