Dill Pickle Pasta Salad with Sour Cream

Serves 8 in about 1 hour. A stove recipe built around cheddar cheese and mayonnaise.

Ingredients

• 12 ounces rotini pasta (or medium shells)
• 2 cups chopped dill pickles
• 1 cup shredded cheddar cheese (or diced)
• ¼ cup diced sweet onion
• 2 tablespoons chopped fresh dill (or 2 teaspoons dill weed)
• 1 cup mayonnaise
• ⅓ cup sour cream (or plain greek yogurt)
• ½ cup dill pickle juice
• 1 teaspoon kosher salt (or to taste)
• ½ teaspoon black pepper

Method

1. Simmer the Pasta: Boil the pasta in salted water according to the package instructions. Drain and rinse with cold water to stop the cooking process. Move to a large bowl.
2. Prep the Ingredients: While the pasta cooks, chop the pickles, dill, and onion, and shred the cheese.
3. Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, salt, and pepper until smooth.
4. Mix Everything: Add all the ingredients to the large bowl with the pasta. Tip in the dressing over and gently mix. It may look a little soupy, don't worry, the pasta soaks up the dressing as it chills.
5. Chill and Serve: Cover and refrigerate for at least 1 hour. Mix once halfway through chilling. Plate cold and enjoy!

More pasta ideas are in the pasta collection.