Ingredients:
1 pound dry rotini pasta
8 ounces sharp white cheddar cheese, cubed
2 cups diced dill pickles, plus extra for garnish
1 tablespoon chopped fresh dill, plus extra for garnish
1 tablespoon chopped fresh chives, plus extra for garnish
¾ cup mayonnaise (store-bought or homemade)
½ cup sour cream
⅔ cup pickle juice (from the pickle jar)
½ white onion, minced
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Directions:
Cook the rotini pasta according to package instructions until al dente. Drain and let it cool completely.
In a large salad bowl, combine the cooled pasta, cubed cheese, diced dill pickles, chopped dill, and chives.
In a separate mixing bowl, whisk together mayonnaise, sour cream, pickle juice, minced onion, minced garlic, salt, and black pepper until well blended.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Refrigerate the salad for at least an hour before serving to enhance the flavors.
For an extra tangy kick, just before serving, toss the salad with an additional ¼-½ cup of pickle juice.
Garnish the salad with extra diced pickles, fresh dill, and chives to add visual appeal and amplify the flavor.
Thank you! Enjoy!
