Description
A zesty, no-fuss Texas-style pasta salad blending rotini pasta with tangy dill pickles and sharp cheddar, tossed in a creamy mayo and sour cream dressing enriched with leftover pickle juice for bold flavor.
Ingredients
3 cups rotini pasta
8 ounces sharp cheddar cheese (cubed)
1 cup mini dill pickles (sliced)
1/2 cup mayonnaise (halal/non-GMO)
1/2 cup sour cream (halal/non-alcoholic)
1/4 cup dill pickle juice
1 small shallot, finely chopped
1 teaspoon fresh dill (chopped) or 1 teaspoon dill weed
1 tablespoon apple cider vinegar (to balance flavor)
1/2 teaspoon sugar (optional, adjusts to taste)
Salt and black pepper to taste
Instructions
Cook rotini pasta until al dente (12 minutes). Drain, rinse with cold water, and let cool.
Cube cheddar cheese after bringing it to room temperature for 10 minutes.
In a large bowl, combine cooked pasta, cubed cheese, and sliced pickles.
Make the dressing by whisking mayonnaise, sour cream, pickle juice, shallot, dill, and vinegar. Add sugar and adjust seasoning.
Pour dressing over the pasta mixture and toss until evenly coated.
Refrigerate for at least 1 hour before serving to let flavors meld.
Notes
Substitute any pasta shape (bow ties, elbow macaroni) for rotini.
Increase shallot or garlic for extra bite.
Store leftovers in the refrigerator up to 3 days.
For a plant-based version, use vegan mayo and omit cheese.
- Prep Time: 15
- Cook Time: 12
- Category: Dinner
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg