Description
A tangy and creamy pasta salad featuring corkscrew rotini, sharp cheddar, and plenty of dill pickles all bound together by a pickle-infused dressing. Perfect for potlucks, barbecues, or as a make-ahead side that keeps well in the fridge.
Ingredients
16 ounces rotini pasta
8 ounces cheddar cheese, cut into bite-sized cubes
2 cups dill pickles, sliced
2 tablespoons fresh dill, roughly chopped
For the dressing
¾ cup mayonnaise
½ cup sour cream
¼ cup pickle juice (from the jar)
½ teaspoon onion powder
¼ teaspoon fresh black pepper
Instructions
Bring a large pot of salted water to a boil and cook the rotini until al dente according to package directions. Drain and rinse under cold water to halt cooking and cool the pasta completely.
In a small bowl whisk together the mayonnaise, sour cream, pickle juice, onion powder, and black pepper until the mixture is smooth and creamy.
Transfer the cooled pasta to a large bowl, then add the cubed cheddar, sliced pickles, and chopped dill. Pour the dressing over the salad and toss gently but thoroughly so every piece of pasta is coated.
Cover the bowl and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
For extra crunch and color, stir in thinly sliced red onion or diced bell pepper just before serving.
This salad tastes best after resting overnight; it holds its texture and flavor for up to three days when stored in an airtight container.
Swap half the mayonnaise for Greek yogurt to lighten the dressing without sacrificing creaminess.