A tangy pasta dish featuring crunchy pickles, fresh vegetables, and a creamy herb dressing for picnics or gatherings.
# Components:
→ Pasta
01 - 10 ounces short pasta (rotini, fusilli, or shells)
→ Vegetables
02 - 1 cup chopped dill pickles (about 4 large pickles)
03 - 1 cup finely diced celery (2 stalks)
04 - 1 cup diced red bell pepper (1 medium)
05 - 1/2 cup finely chopped red onion
→ Cheese
06 - 3/4 cup sharp cheddar cheese, diced or shredded
→ Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons pickle juice
10 - 2 teaspoons Dijon mustard
11 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
12 - 1/2 teaspoon garlic powder
13 - Salt and black pepper to taste
→ Garnish (optional)
14 - Additional chopped dill
15 - Sliced pickles
# Directions:
01 - Boil pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled pasta, chopped dill pickles, celery, red bell pepper, red onion, and cheddar cheese.
03 - Whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, dill, garlic powder, salt, and black pepper until smooth.
04 - Pour dressing over pasta mixture and toss thoroughly to coat evenly.
05 - Taste and modify salt and pepper as needed.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
07 - Top with extra chopped dill and sliced pickles if desired before serving.
