Tangy pasta tossed with dill pickles, crisp vegetables, cheddar, and creamy ranch dressing for refreshing flavor.
# Components:
→ Pasta
01 - 12 oz rotini or elbow macaroni
→ Vegetables & Pickles
02 - 1 cup diced dill pickles
03 - 1/3 cup pickle juice
04 - 1 cup chopped celery
05 - 1/2 cup finely diced red onion
06 - 1 cup halved cherry tomatoes
→ Cheese
07 - 1/2 cup cubed or shredded cheddar cheese
→ Ranch Dressing
08 - 1/2 cup mayonnaise
09 - 1/2 cup sour cream
10 - 2 tbsp fresh dill, chopped or 2 tsp dried dill
11 - 1 oz ranch seasoning mix (1 packet)
12 - 1 tbsp lemon juice
13 - 1/2 tsp garlic powder
14 - Salt and black pepper, to taste
# Method:
01 - Boil pasta in salted water following package instructions until al dente. Drain and rinse with cold water to cool.
02 - Toss cooled pasta with pickle juice in a large bowl. Let rest for 5 minutes, then drain any excess liquid.
03 - Add diced dill pickles, celery, red onion, cherry tomatoes, and cheddar cheese to the pasta and gently mix.
04 - Whisk mayonnaise, sour cream, dill, ranch seasoning, lemon juice, garlic powder, salt, and black pepper until smooth.
05 - Pour the dressing over the pasta mixture and toss gently to coat evenly.
06 - Refrigerate the salad for at least 1 hour to allow flavors to meld.
07 - Optionally garnish with extra dill or chopped pickles before serving.
