Creamy pasta with sharp cheddar, fresh dill, and tangy pickles, ideal for chilled summer servings.
# What You Need:
→ Pasta
01 - 12 oz rotini pasta
02 - Salt 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 tablespoons dill pickle juice
11 - 1 tablespoon Dijon mustard
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon salt, or to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package directions. Drain and rinse under cold water to cool thoroughly.
02 - In a large bowl, mix the cooled pasta with diced dill pickles, red onion, celery, sharp cheddar, and fresh dill until well incorporated.
03 - Whisk together mayonnaise, sour cream, dill pickle juice, Dijon mustard, garlic powder, black pepper, and salt in a separate bowl until smooth.
04 - Pour dressing over the pasta mixture and toss gently to coat all ingredients evenly.
05 - Cover the salad and refrigerate for at least one hour to allow flavors to develop. Adjust seasoning if necessary before serving and garnish with additional fresh dill if preferred.
