Tangy pasta tossed with dill pickles, fresh veggies, sharp cheddar, and a creamy dill dressing.
# Components:
→ Pasta
01 - 10 oz short pasta (rotini, fusilli, or shells)
→ Vegetables
02 - 1 cup chopped dill pickles (about 4 large pickles)
03 - 1 cup finely diced celery (2 stalks)
04 - 1 cup diced red bell pepper (1 medium)
05 - 1/2 cup finely chopped red onion
→ Cheese
06 - 3/4 cup sharp cheddar cheese, diced or shredded
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tbsp pickle juice
10 - 2 tsp Dijon mustard
11 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
12 - 1/2 tsp garlic powder
13 - Salt and black pepper, to taste
→ Garnish (optional)
14 - Additional chopped dill
15 - Sliced pickles
# Method:
01 - Bring a large pot of water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, mix cooled pasta with chopped dill pickles, diced celery, red bell pepper, red onion, and sharp cheddar cheese.
03 - In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, salt, and black pepper until smooth.
04 - Pour the dressing over the pasta mixture. Toss thoroughly to evenly coat all ingredients.
05 - Taste the salad and adjust salt and pepper as needed.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
07 - Garnish with additional chopped dill and sliced pickles if desired before serving.
