Creamy Dill Salad (Printable Version)
Tangy and creamy pasta dish with a kick of dill pickle goodness. Perfect for all types of occasions!
# What You'll Need:
→ Dressing Essentials
01 -
1/2 teaspoon onion powder
02 -
1 cup mayo
03 -
A splash (1/4 cup) of dill pickle juice scooped right from the jar
04 -
2 tablespoons chopped fresh dill (save a bit extra for fancying up the dish)
05 -
1/2 cup sour cream
→ Pasta Elements
06 -
A pound of pasta with a twisty shape like corkscrews or cellentani
07 -
2 cups baby dill pickles chopped super small (plus a little extra for topping)
08 -
1 1/2 cups sharp cheddar blocks cut into small cubes
09 -
Ground black pepper, freshly cracked, as much as you'd like
10 -
Kosher salt to suit your taste
# Steps to Follow:
01 -
Fill a big cooking pot with water, salt it generously, and get it boiling. Toss in the pasta and cook until firm but cooked (check the box for timing). Once done, pour the pasta into a colander to drain, then rinse it under cool water to stop it from cooking more or sticking together. Dump it into a large bowl to cool off.
02 -
Using a clean bowl, stir the mayo, sour cream, dill pickle juice, onion powder, and the chopped dill until it's creamy and mixed perfectly.
03 -
Spoon the dressing over the cooled pasta sitting in your mixing bowl. Toss in the diced pickles and cheese chunks. Carefully fold everything so the dressing coats the pasta and everything's mixed evenly.
04 -
Take a taste and add as much fresh black pepper and kosher salt as needed. Sprinkle on the reserved dill for a nice pop of color.
05 -
Cover the bowl and let it chill in the fridge for an hour or more. It gives the flavors time to blend. Serve it cold for the yummiest experience.
# Additional Notes:
01 -
Rinsing pasta in cool water stops it from turning into a sticky lump.
02 -
Dial up or down the dill pickle juice if you want more or less tang.
03 -
Looking for crunch? Toss in some chopped celery or bell pepper.