Dill Pickle Salad (Print Version)
# Ingredients:
→ Dressing Mix
01 -
2 tablespoons of freshly chopped dill (keep some aside for topping)
02 -
½ teaspoon onion powder
03 -
¼ cup pickle juice from a dill pickle jar
04 -
½ cup sour cream
05 -
1 cup mayonnaise
→ Main Salad Ingredients
06 -
Freshly ground black pepper, to your liking
07 -
Kosher salt, adjust as needed
08 -
1 ½ cups sharp cheddar cheese, cut into cubes
09 -
2 cups diced baby dill pickles (keep some extra for topping)
10 -
1 pound spiral-shaped or cellentani pasta
# Instructions:
01 -
Start by filling a big pot with salted water and bringing it to a boil. Toss in the pasta and cook it until it's just tender, following the time suggested on the package. Strain it through a colander and briefly run cold water over it to cool things down and stop it from sticking together. Once drained, transfer it into a large bowl for mixing.
02 -
Mix the mayo, sour cream, pickle juice, onion powder, and finely chopped dill in a separate bowl. Stir until it's super smooth and evenly combined.
03 -
Drizzle the dressing over the chilled pasta in the big bowl. Gently add your cubed cheddar and diced pickles. Blend it all with care so the pasta's covered and everything's mixed evenly.
04 -
Give it a taste and sprinkle kosher salt along with some freshly cracked black pepper—adjust as necessary. Add a final touch with any leftover chopped dill to make it look and taste extra fresh.
05 -
Cover the bowl and pop it in the fridge for at least an hour. This lets the flavors mix nicely. Serve it cold when you’re ready to dig in!
# Notes:
01 -
Chilling the pasta under cold water helps keep it from clumping up later.
02 -
For an extra punch of tanginess, play around with how much pickle juice you use.
03 -
Want some crunch? Toss in diced celery or peppers for a little extra bite!