Description
A creamy and tangy pasta salad featuring crunchy dill pickles, perfect for summer gatherings.
Ingredients
Scale
- 2 cups rotini pasta
- 1 cup dill pickles, diced
- 1 cup cheddar cheese, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon dill weed
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, add rotini pasta, and cook according to package instructions (8-10 minutes). Drain and rinse under cold water.
- Chop and Dice: Chop the dill pickles and cube the cheddar cheese into bite-sized pieces.
- Mix the Dressing: In a large bowl, combine mayonnaise, sour cream, dill weed, and apple cider vinegar. Whisk until smooth. Season with salt and pepper.
- Combine All Ingredients: Add the cooled pasta to the bowl with the dressing, then toss in the diced pickles and cubed cheddar, folding gently.
- Chill Out: Cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve and Enjoy: Stir before serving, adjust seasoning, and garnish with extra dill if desired.
Notes
This pasta salad can be made ahead of time and lasts 3-4 days in the fridge. Experiment with additional ingredients to customize your salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Dill Pickle Pasta Salad, Summer Salad, Pasta Salad Recipe, Side Dish