Instructions
- Bring a large pot of salted water to a boil. Cook your pasta al dente according to the package directions. Drain in a colander and rinse with a little cold water to stop the cooking process and keep your pasta from sticking. Drain well and add the pasta to a large bowl.
- In a small bowl, stir together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill.
- Stir the mayonnaise mixture, dill pickles, and cheddar cheese cubes into the pasta.
- Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh dill.
Notes
- This pasta salad can be made ahead of time, but wait until you are ready to serve to combine it with the dressing.
- People always ask me if I should use Miracle Whip or real mayonnaise. I am partial to real mayo and especially fond of Dukes. However, I am sure that this salad would taste delicious with Miracle Whip as well.
- Cut the cheese into small cubes. Other cheeses that work well with this include white cheddar, Pepper Jack, Monterey Jack, and Colby Jack Cheese.
- I like the baby dill pickles for this salad, but any size dill pickle works as long as you cut them up.
- Other seasonings to experiment with include garlic powder, paprika, cayenne, or even a little Cajun seasoning.
- Make it a full meal by adding protein. Think ham, chicken, or bacon
- Other fresh veggies to add include cherry tomatoes, celery, bell peppers, and red onion.
- Keep this salad covered and refrigerated until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. If it seems a little dry, add a little bit of mayo, sour cream, or a splash of pickle juice.
Nutrition
Calories: 418kcal | Carbohydrates: 36g | Protein: 11g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 603mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg