Ingredients
Salad
- 1 ½ cups fusilli or rotini pasta (roughly 3 cups cooked)
- 1 cup cherry tomatoes, halved
- 1 cup dill pickles, chopped
- ¼ cup red onion, diced
- ½ cup cheddar cheese, cubed
- 2 Tablespoons fresh dill, chopped
Dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 Tablespoon fresh dill, chopped (plus more to taste)
- 2-3 Tablespoons pickle juice (plus more to taste)
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Cook pasta: Bring a pot of salted water to boil and cook the pasta to al dente, approximately 8 minutes or according to package directions. Drain the pasta and rinse it under cold water for 2 minutes to stop the cooking process and cool it down. Set aside.
- Make dressing: While the pasta cooks, whisk together the mayonnaise, sour cream, 1 tablespoon chopped fresh dill, 2-3 tablespoons pickle juice, garlic powder, and salt and pepper to taste in a small mixing bowl until smooth and well combined.
- Toss salad: In a large serving bowl, combine the cooled pasta with the dressing and toss until the pasta is evenly coated. Add in the halved cherry tomatoes, chopped dill pickles, diced red onion, cubed cheddar cheese, and 2 tablespoons chopped fresh dill. Toss gently to mix all ingredients thoroughly.
- Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 20 minutes to allow flavors to meld. Stir before serving to redistribute the dressing and ingredients evenly.
Notes
- Use fusilli or rotini pasta for best texture as they hold the dressing well.
- Adjust the amount of pickle juice to taste depending on how tangy you like the salad.
- For a sharper flavor, use sharp cheddar cheese.
- This salad can be made a few hours ahead and refrigerated, but add the cheddar cheese just before serving to maintain its texture.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
