Description
A vibrant and tangy pasta salad perfect for summer picnics and BBQs, featuring creamy dressing and crunchy dill pickles.
Ingredients
Scale
- 8 ounces Cavatappi pasta
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup pickle juice
- 2 teaspoons fresh dill, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 cup dill pickles, diced
- ½ cup sharp cheddar cheese, shredded or cubed
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add cavatappi pasta and cook according to package directions (9-11 minutes) until al dente. Drain and rinse under cold water to cool.
- Prepare the dressing by whisking together sour cream, mayonnaise, pickle juice, dill, garlic powder, onion powder, and black pepper in a large bowl.
- Combine the cooled pasta with the dressing in the mixing bowl, folding gently until well-coated.
- Add diced dill pickles and shredded cheddar cheese, folding gently to incorporate.
- Chill the salad in the fridge for at least 30 minutes before serving to allow flavors to meld.
Notes
For a lighter version, swap sour cream for Greek yogurt. You can also add crispy bacon or veggies for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, summer salad, dill pickle salad, picnic recipes, creamy pasta