Description
A bold pasta salad with creamy sharp cheddar, tangy dill pickles, and fresh herbaceous dill. Chilled to blend flavors, this crowd-pleasing dish balances briny, cheesy, and aromatic notes for a vibrant American fusion appetizer or side.
Ingredients
12 oz pasta (penne or rotini)
1 cup dilled pickles (fermented or vinegar-based)
1 1/2 cups cheddar cheese (sharp or dark orange)
1/4 cup fresh dill (chopped)
1/2 cup salad dressing (mayo-based or sour cream)
1 tbsp vegetable oil (neutral-flavored)
Instructions
Boil pasta until al dente; drain and rinse with cold water to cool
Dice pickles into 1/4-inch cubes
Chop dill into fine ribbons
Grate cheddar cheese using fine grater
Combine cooled pasta, pickles, and cheese in a bowl
Add chopped dill and pour dressing over mixture
Stir to evenly coat ingredients
Drizzle vegetable oil and toss for glossy finish
Cover and refrigerate 30–90 minutes
Stir once after 15 minutes of chilling
Notes
Use fermented rather than sweetened pickles for deeper umami
Add 1/2 tsp garlic powder for savory depth
Chill at least 30 minutes for flavor infusion
Avoid skipping chilling step for best texture
Room-temperature dressing prevents temperature shock to chilled ingredients
Nutrition
- Serving Size: One serving of 8
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 10mg