Creamy Dill Pickle Pasta Salad for Summer
Ingredients:
12 oz rotini pasta
8 oz medium cheddar cheese, diced
2 cups dill pickles, diced
1 packet ranch dressing mix
1 cup mayonnaise
½ cup sour cream
1 cup pickle juice
1 teaspoon dill weed
Directions:
Begin by cooking the rotini pasta according to the package instructions. Once done, drain and set the pasta aside to cool completely.
In a large bowl, combine the cooled pasta with the diced cheddar cheese and chopped dill pickles. Stir gently to distribute everything evenly.
In a separate bowl, whisk together the ranch dressing mix, mayonnaise, sour cream, pickle juice, and dill weed. Stir until the mixture is smooth and well-combined.
Pour the creamy dressing over the pasta mixture and toss everything together, ensuring the pasta, cheese, and pickles are fully coated with the tangy dressing.
Refrigerate the salad for at least 1 hour to allow the flavors to meld. When ready to serve, give it a final toss and enjoy the creamy, tangy goodness!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes (including chill time)
Servings: 6-8
Calories: ~300 kcal per serving