Scale

12 ounces rotini pasta

1 1/2 cups chopped dill pickles

3/4 cup mayonnaise

1/4 cup sour cream

1/4 cup dill pickle juice

1 tablespoon fresh dill, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1/2 cup diced cheddar cheese

1/4 cup red onion, finely chopped

1. Cook the rotini pasta according to package directions until al dente.

2. Drain the pasta and rinse it under cold water to cool completely.

3. In a large bowl, whisk together mayonnaise, sour cream, pickle juice, fresh dill, garlic powder, onion powder, black pepper, and salt.

4. Add the cooled pasta to the bowl.

5. Stir in chopped dill pickles, cheddar cheese, and red onion.

6. Mix everything well until the pasta is evenly coated in the dressing.

7. Cover and chill the pasta salad in the refrigerator for at least 1 hour.

8. Stir before serving and garnish with extra dill or chopped pickles if desired.

Use block cheddar for the best texture and flavor.

Do not overcook the pasta or the salad may turn soft.

Add extra pickle juice before serving if you want a tangier taste.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: dill pickle pasta salad recipe, easy pasta salad, tangy side dish, creamy pickle pasta salad