Description
A delicious Dill Pickle & Cheddar Pasta Salad that combines the crunch of pickles with creamy dressing and pasta.
Ingredients
Scale
- 8 oz rotini or elbow pasta
- 1 cup dill pickles, diced
- ½ cup cheddar cheese, cubed
- ¼ cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- ¼ cup pickle juice
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and immediately toss with ¼ cup pickle juice, then let cool.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble the Salad: In a large bowl, combine cooked pasta, diced pickles, cheddar cheese, red onion, and fresh dill.
- Dress & Serve: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately, or chill for 30 minutes to let the flavors meld.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Chilling the salad enhances the flavors.
- Feel free to add other vegetables or proteins to the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg