Ingredients
Scale
- 16 ounces rotini pasta (cooked, drained, and rinsed in cool water)
- 2 cups whole dill pickles, diced and reserve juice (about 5 large pickles)
- 1½ cups cheddar cheese, cubed (or Colby-jack cheese)
- 1 to 2 tablespoons fresh dill, chopped
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon dried dill
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- 2 tablespoons dill pickle juice
Instructions
- In a small mixing bowl whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing.
- In a large salad bowl add the cooled pasta, dill pickles, cheese, fresh dill, and dressing. Tip: Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt.
- Stir ingredients together until well combined.
- Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.
- Garnish with more fresh dill and chopped pickles before serving.
Notes
- Make sure your pasta is completely cooled before mixing — warm pasta will melt the cheese and make the dressing watery.
- For best flavor, let the salad chill for at least 1 hour before serving, or overnight if possible.
- You can swap cheddar for Colby-jack or any mild melting cheese you prefer.
- Add a splash more pickle juice if you want an extra tangy kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 426
- Sugar: 3 g
- Sodium: 605 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 36 mg