Dill Pickle Pasta Salad
A fun and tangy pasta salad featuring creamy dressing, crunchy pickles, and sharp cheddar cheese, perfect for summer picnics or BBQs.
Ingredients
For the dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle juice
- 1/2 teaspoon onion powder
- 2 tablespoons fresh dill, chopped
Main ingredients
- 1 lb. cellentani or corkscrew pasta
- 2 cups diced baby dill pickles
- 1 1/2 cups sharp cheddar cheese, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions.
- Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process and prevent sticking. Drain well and transfer the pasta to a large bowl.
- In a small bowl, mix together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill.
- Stir the mayonnaise mixture, diced dill pickles, and cubed cheddar cheese into the pasta until well combined.
- Season the pasta salad with kosher salt and freshly ground black pepper to taste.
- Garnish with chopped fresh dill and additional diced dill pickles if desired.
Notes
Serve chilled or at room temperature. Great as a side dish for grilled meats or as a light meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 10gFat: 25gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 2g
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