Ingredients
Pasta Salad
- 3 cups rotini pasta cooked and drained
- 8 ounces sharp cheddar cheese cubed
- 1 cup of mini dill pickles sliced
- 1/4 cup chopped red onion
Dressing
- 1 cup mayonnaise
- 2/3 cup sour cream
- 1/4 cup dill pickle juice
- 1 tablespoon fresh dill chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- To a large bowl add your pasta, cheese, pickles, and onion.
- To a smaller mixing bowl add the mayonnaise, sour cream, pickle juice, dill, salt and pepper.
- Whisk to combine the dressing.
- Toss the dressing with the pasta mixture.
- Cover and refrigerate at least 2 hours before serving.
Nutrition
Notes
- Store leftovers in an airtight container in refrigerator for up to 3 days.
- You can use any kind of pickle you like, spicy pickles would add a great bite of heat!
- You can use any small shell pasta.
- I like to make a little extra sauce to stir into the pasta salad the next day since the pasta can absorb a lot of the dressing.