Creamy pasta tossed with crunchy dill pickles, fresh herbs, and zesty dressing for a flavorful side.
# What You’ll Need:
→ Pasta
01 - 12 oz rotini pasta, uncooked
→ Vegetables & Pickles
02 - 1 1/2 cups dill pickles, diced (plus 1/4 cup pickle juice reserved)
03 - 1 cup celery, finely chopped
04 - 1/2 cup red onion, finely diced
05 - 1/4 cup fresh dill, chopped
→ Dressing
06 - 3/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1/4 cup dill pickle juice (from pickles)
09 - 1 tbsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/4 tsp freshly ground black pepper
13 - Salt, to taste
→ Optional Add-ins
14 - 1/2 cup shredded cheddar cheese
15 - 2 hard-boiled eggs, chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, 1/4 cup dill pickle juice, Dijon mustard, garlic powder, onion powder, black pepper, and salt.
03 - Add the cooled pasta, diced pickles, celery, red onion, and chopped dill to the bowl. Toss until evenly coated with the dressing.
04 - If using, gently fold in shredded cheddar cheese and chopped hard-boiled eggs.
05 - Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld.
06 - Taste and adjust seasoning before serving. Garnish with extra dill or pickles if desired.
