Ingredients
Scale
- 16 ounces rotini pasta (cooked, drained, and cooled)
- 2 cups dill pickles, diced (reserve juice)
- 1 1/2 cups cheddar or Colby-jack cheese, cubed
- 1 to 2 tablespoons fresh dill, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 2 tablespoons dill pickle juice
Instructions
- Whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, parsley, and pickle juice in a small bowl to make the dressing.
- In a large bowl, combine cooled pasta, diced pickles, cheese, fresh dill, and dressing.
- Ensure pasta is fully cooled before mixing to prevent cheese from melting.
- Toss everything until well coated.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with extra dill and pickles if desired.
Notes
- Always cool pasta completely before mixing.
- Adjust pickle juice for stronger tangy flavor.
- Best flavor develops after chilling.
- Can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian