Tangy dill pickles, tender pasta, cheese, and a flavorful dressing will make this dill pickle pasta salad a crowd-pleaser at any gathering.
INGREDIENTS
- 16 ounces rotini pasta cooked, drained, and rinsed in cool water
- 2 cups whole dill pickles diced and reserve juice (about 5 large pickles)
- 1½ cups cheddar cheese cubed (or Colby-jack cheese)
- 1 to 2 tablespoons fresh dill chopped, optional
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon dried dill
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- 2 tablespoons dill pickle juice
DIRECTIONS
- In a small mixing bowl whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing.
- In a large salad bowl add the cooled pasta, dill pickles, cheese, fresh dill, and dressing.
- Tip: Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt.
- Stir ingredients together until well combined.
- Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.
