Ingredients
Method
- Bring a large pot of salted water to a boil. Cook rotini for 1 minute less than the package instructions for al dente texture. Drain and immediately toss with 1/4 cup of pickle juice. Allow pasta to cool to room temperature, stirring occasionally.
- While the pasta cools, finely chop the dill pickles, red onion, and cube the cheddar cheese into uniform pieces. Set aside.
- In a medium bowl, whisk together mayonnaise, sour cream, dried dill, garlic powder, onion powder, salt, and pepper. The dressing should be slightly thinner than expected, as it will thicken while chilling.
- Combine the cooled pasta, chopped pickles, red onion, and cheddar in a large serving bowl. Add two-thirds of the dressing and gently fold together using a spatula until evenly mixed.
- Cover the bowl tightly and refrigerate for at least 2 hours to allow the flavors to meld. For best results, refrigerate overnight.
- Before serving, add the remaining dressing and fresh dill. Toss the salad gently to combine and serve cold.
Notes
This tangy, creamy pasta salad is a crowd-pleasing dish with its crunchy pickles, fresh herbs, and savory dressing. Whether for a party, a picnic, or meal prep, it’s a guaranteed hit with its irresistible flavors and textures.
