Description
A zesty pasta salad blending tangy dill pickles, creamy dressing, and crisp veggies. Perfect for potlucks or summer meals, it balances sweet, salty, and tangy flavors with a refreshing twist.
Ingredients
3 cups rotini pasta (or small shells, bow ties, or elbow macaroni)
8 ounces sharp cheddar cheese, cubed (or farmer’s cheese)
1 cup mini dill pickles, sliced (bread-and-butter or spicy pickles optional)
1/4 cup red onion, finely chopped
1 cup mayonnaise (or Greek yogurt/sour cream)
2/3 cup sour cream (or plain Greek yogurt)
1/4 cup dill pickle juice (optional apple cider vinegar for lower sodium)
1 tablespoon fresh dill, chopped (or 1 teaspoon dill seed)
1/2 teaspoon salt (adjust to pickle brine strength)
1/4 teaspoon black pepper
Instructions
Cook pasta al dente per package instructions, then drain and rinse under cold water.
Cube cheddar cheese, slice pickles, and prepare red onion.
In a large bowl, mix mayonnaise, sour cream, dill pickle juice, dill, salt, and pepper until smooth.
Combine cooled pasta, cheddar, pickles, and red onion (optional soaked) in the bowl.
Stir in dressing until fully coated.
Chill for 1 hour before serving to let flavors meld.
Notes
Soak red onion in water for 10 minutes to reduce sharpness if desired.
Use full-fat sour cream for richer texture.
Double the recipe for large gatherings and store in an airtight container in the fridge.
Swap mayonnaise with Greek yogurt for a lighter version.