Ingredients:
Main Ingredients:
- 2 cups diced dill pickles (plus extra for garnish)
- 8 ounces sharp white cheddar cheese, cubed
Pasta & Dressing:
- 1 pound dry rotini pasta
- ⅔ cup pickle juice (from the pickle jar)
- ¾ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
Seasonings & Garnish:
- ½ white onion, minced
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh dill (plus extra for garnish)
- 1 tablespoon chopped fresh chives (plus extra for garnish)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Directions
- Cook Pasta
- Prepare the rotini pasta according to package instructions until al dente. Drain and allow it to cool completely.
- Combine Salad Ingredients
- In a large salad bowl, mix the cooled pasta, cubed cheddar cheese, diced dill pickles, chopped dill, and chives.
- Prepare the Dressing
- In a separate mixing bowl, whisk together mayonnaise, sour cream, pickle juice, minced onion, minced garlic, salt, and black pepper until smooth.
- Toss the Salad
- Pour the dressing over the pasta mixture. Toss everything together until evenly coated.
- Chill the Salad
- Refrigerate for at least 1 hour to let the flavors meld beautifully.
- Optional Extra Tang
- Just before serving, stir in an additional ¼-½ cup of pickle juice for an extra kick.
- Garnish & Serve
- Garnish with extra diced pickles, fresh dill, and chives for a burst of flavor and a stunning presentation.
Enjoy this delightful, tangy pasta salad—it’s perfect for summer picnics or as a side dish at any gathering! 😍