Description
A creamy, tangy, and crunchy pasta salad featuring dill pickles, cheddar cheese, and fresh dill—perfect for any occasion.
Ingredients
Scale
- 2 cups cooked pasta (shells or elbows)
- 1 cup dill pickles, chopped
- 1 cup sharp white cheddar cheese, diced
- 1/4 cup fresh dill, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon pickle juice
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and rinse under cold water.
- Prepare the pickles, cheese, and dill while the pasta cools.
- Mix the mayonnaise, sour cream, and pickle juice in a large bowl until smooth.
- Combine the cooled pasta with the dressing, pickles, cheddar, and fresh dill.
- Chill for at least one hour in the refrigerator.
- Enjoy and serve with additional dill as garnish if desired.
Notes
Feel free to substitute with gluten-free pasta, dairy-free cheese, or Greek yogurt. Can last 3-5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No cooking required post pasta prep
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Dill Pickle, Pasta Salad, Side Dish, Vegetarian, Comfort Food