Ingredients:
8 oz rotini pasta
1 cup dill pickles, chopped
1/2 cup cheddar cheese, cubed
1/4 cup red onion, finely chopped
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons pickle juice
1 tablespoon fresh dill, chopped
Salt and black pepper, to taste
Fresh dill sprigs (optional, for garnish)
Directions:
Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large bowl, combine the cooked pasta, chopped dill pickles, cubed cheddar cheese, and finely chopped red onion.
In a small bowl, whisk together the mayonnaise, sour cream, pickle juice, chopped fresh dill, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss until well coated.
Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
Garnish with fresh dill sprigs if desired before serving. Serve chilled.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus 1 hour chilling time) Servings: 6 servings
Nutrition Facts (per serving):
Calories: 220
Protein: 6g
Carbs: 20g
Fat: 14g
Fiber: 1g