Ingredients
- 340 g dry rotini pasta
- 1 cup dill pickles, finely chopped
- 1/3 cup pickle juice (from the dill pickle jar)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh dill, finely chopped
- 1/2 cup cheddar cheese, small cubes
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta according to package instructions until al dente.
- Drain and rinse pasta under cold water to stop the cooking process. Let cool completely.
- In a large bowl, whisk together mayonnaise, sour cream, pickle juice, garlic powder, onion powder, salt, and black pepper until smooth.
- Add cooled pasta, chopped dill pickles, fresh dill, and cheddar cheese to the bowl.
- Gently stir until all ingredients are well coated in the dressing.
- Cover and refrigerate for at least 1 hour before serving to let the flavors develop.
- Stir again before serving. Serve cold.
Notes
- Add celery or green onions for extra crunch.
- Replace half the mayo with yogurt for a lighter version.
- Add pickled jalapeños for a spicy kick.
- Use other pasta shapes like shells or bowtie if preferred.
- Stir in extra pickle juice or mayo if salad thickens in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 3g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
