Pickle Pasta Salad
Pickle Pasta Salad is crunchy and tangy, coated with creamy dressing, and loaded with sharp cheddar, mini dill pickles, sweet red onion, and a sprinkling of fresh chopped dill.
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.
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.
Calories: 578kcal | Carbohydrates: 27g | Protein: 14g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1125mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 1mg