A fresh, tangy pasta blend with crunchy dill pickles, vegetables, and a creamy herb dressing for any gathering.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (rotini, fusilli, or shells)
→ Vegetables
02 - 1 cup dill pickles, chopped (about 4 large pickles)
03 - 1 cup celery, finely diced (2 stalks)
04 - 1 cup red bell pepper, diced (1 medium)
05 - 1/2 cup red onion, finely chopped
→ 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 and black pepper, to taste
→ Garnish (optional)
14 - Additional chopped dill
15 - Sliced pickles
# Method:
01 - Boil pasta according to package directions until al dente. Drain and rinse with cold water to cool.
02 - In a large bowl, mix the cooled pasta, chopped dill pickles, celery, red bell pepper, red onion, and cheddar cheese.
03 - Whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, salt, and pepper until smooth.
04 - Pour the dressing over the pasta mixture and toss thoroughly to coat evenly.
05 - Taste and adjust salt and pepper as needed.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to blend.
07 - Top with additional chopped dill and sliced pickles if desired before serving.
