Description
A tangy and creamy pasta salad featuring crunchy dill pickles, perfect for summer BBQs and potlucks.
Ingredients
Scale
- 12 ounces rotini pasta
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon black pepper
- 1 cup diced dill pickles
- 1/4 cup finely chopped red onion
- 1/2 cup shredded cheddar (optional)
Instructions
- Cook rotini in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking.
- In a mixing bowl, whisk together mayonnaise, sour cream, pickle juice, mustard, dill, and pepper until smooth.
- Fold the cooled pasta with diced pickles, red onion, shredded cheddar (if using), and the dressing.
- Chill for at least 30 minutes before serving.
Notes
Chill the salad for improved flavor. For a creamier texture, add 1-2 tablespoons of cold water or more mayo if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg