Ingredients
For the Salad:
3 cups cooked pasta (elbow macaroni, rotini, or shells work best)
1 1/2 cups dill pickles, diced
1/3 cup shredded carrots (optional, for crunch)
1/3 cup red onion, finely diced
1/2 cup cheddar cheese, cubed (optional)
1/4 cup fresh dill, chopped (or 2 teaspoons dried dill)
For the Dressing:
3/4 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
1/4 cup pickle juice (adjust to taste)
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and black pepper to taste
Instructions
1. Cook the Pasta:
Cook the pasta according to package instructions until al dente.
Drain, rinse under cold water, and set aside to cool completely.
2. Make the Dressing:
In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning if needed.
3. Assemble the Salad:
In a large mixing bowl, combine the cooled pasta, diced pickles, shredded carrots, red onion, cheddar cheese (if using), and fresh dill.
Pour the dressing over the salad and toss until everything is well-coated.
4. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
Serve chilled and garnish with additional dill or diced pickles if desired.
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