Pickle Pasta Salad Dill Cheddar (Print-Friendly Version)
Pasta tossed with dill pickles, cheddar, and creamy dressing, delivering bold flavor. Ideal for gatherings.
# Ingredients:
→ Pasta and Mix-ins
01 -
300 g rotini pasta, cooked al dente and drained
02 -
225 g sharp cheddar cheese, cut into cubes
03 -
120 g mini dill pickles, sliced
04 -
40 g red onion, finely chopped
→ Dressing
05 -
240 g mayonnaise
06 -
160 g sour cream
07 -
60 ml dill pickle juice
08 -
4 g fresh dill, chopped
09 -
3 g salt
10 -
1 g ground black pepper
# Steps:
01 -
Cook rotini pasta in a large pot of boiling salted water according to package instructions until al dente. While pasta cooks, cube cheddar cheese and slice mini dill pickles. Finely chop red onion.
02 -
Drain cooked pasta and rinse under cold water to stop the cooking process. Place cooled pasta in a large mixing bowl. Add cubed cheddar, sliced dill pickles, and chopped red onion.
03 -
In a separate bowl, whisk together mayonnaise, sour cream, dill pickle juice, chopped fresh dill, salt, and ground black pepper until smooth and well combined.
04 -
Pour the dressing over the pasta mixture. Toss thoroughly to coat all ingredients evenly. Cover and refrigerate for at least 2 hours to allow flavors to develop before serving.
# Notes & Tips:
01 -
For added variation, substitute pickles with bread-and-butter or spicy pickles for a change in flavor profile.
02 -
Any small pasta shape such as shells, bow ties, or macaroni can be used in place of rotini.
03 -
Ensure pasta is cooked just to al dente for optimal texture. Overcooked pasta may become mushy after absorbing the dressing.
04 -
Allow pasta to cool completely before assembling the salad to prevent the cheese from melting.
05 -
Cut cheese and pickles into uniform, bite-sized pieces for cohesive texture throughout.