Bright pasta with crunchy dill pickles, fresh vegetables, and creamy herb dressing, great for picnics or gatherings.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (rotini, fusilli, or shells)
→ Vegetables
02 - 1 cup chopped dill pickles (approximately 4 large pickles)
03 - 1 cup finely diced celery (about 2 stalks)
04 - 1 cup diced red bell pepper (1 medium)
05 - 1/2 cup finely chopped red onion
→ Cheese
06 - 3/4 cup sharp cheddar cheese, diced or shredded
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tbsp pickle juice
10 - 2 tsp Dijon mustard
11 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
12 - 1/2 tsp garlic powder
13 - Salt, to taste
14 - Black pepper, to taste
→ Garnish (optional)
15 - Additional chopped dill
16 - Sliced pickles
# Step-by-Step Guide:
01 - Prepare the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, mix the cooled pasta with chopped dill pickles, celery, red bell pepper, red onion, and cheddar cheese.
03 - Whisk mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, salt, and black pepper together until smooth.
04 - Pour the dressing over the pasta mixture and toss thoroughly to evenly coat all components.
05 - Taste the salad and modify seasoning as necessary.
06 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to develop.
07 - Optional: finish with extra chopped dill and sliced pickles before serving.
