Description
A refreshing pasta salad with dill pickles, cheddar cheese, and a creamy dressing.
Ingredients
Scale
- 1/2 pound rotini pasta
- 1 cup dill pickles (sliced)
- 1 cup cheddar cheese (diced)
- 1 green onion (sliced)
- 1 tablespoon fresh dill (chopped, optional)
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons dill pickle juice
- 1 tablespoon ranch dressing mix
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Boil a large pot of water and cook the pasta according to the package directions for al dente pasta (I cooked mine for 9 minutes).
- Pour the cooked pasta into a colander in the sink and immediately rinse with cold water to stop it from cooking any further. Then place in a large serving bowl.
- In a medium bowl, add the dressing ingredients and whisk together well.
- Add the diced pickles, cheese cubes, and green onions to the cooked pasta, pour the dressing over top and toss to coat the pasta well.
- Refrigerate for at least 30 minutes before you serve it. Garnish with fresh dill.
Notes
- For extra flavor, let the salad sit in the refrigerator for longer before serving.
- You can add other vegetables, like bell peppers or tomatoes, for more crunch.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg