Creamy pasta blended with sharp cheddar, fresh dill, and diced pickles for a tangy, refreshing dish.
# Components:
→ Pasta
01 - 12 oz rotini pasta
02 - Salt, to taste for boiling water
→ Vegetables & Pickles
03 - 1 1/2 cups diced dill pickles
04 - 1/2 cup finely diced red onion
05 - 2/3 cup diced celery
06 - 1/4 cup chopped fresh dill
→ Cheese
07 - 1 cup sharp cheddar cheese, cubed or shredded
→ Dressing
08 - 3/4 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tbsp dill pickle juice
11 - 1 tbsp Dijon mustard
12 - 1/2 tsp garlic powder
13 - 1/4 tsp black pepper
14 - 1/4 tsp salt, or to taste
# Method:
01 - Bring a large pot of salted water to a boil. Cook rotini until al dente according to package instructions. Drain and rinse under cold water to cool thoroughly.
02 - In a large bowl, mix the cooled pasta, diced dill pickles, red onion, celery, cheddar cheese, and fresh dill until evenly distributed.
03 - In a separate bowl, whisk together mayonnaise, sour cream, dill pickle juice, Dijon mustard, garlic powder, black pepper, and salt until smooth and well combined.
04 - Pour the dressing over the pasta mixture and toss gently until all ingredients are evenly coated.
05 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Taste and adjust seasoning if desired before serving. Garnish with extra fresh dill if preferred.
