Description
A tangy and creamy pasta salad blending dill pickles with a buttermilk-yogurt dressing. Sharp cheddar, pickles, and herbs create a protein-packed dish ideal for picnics or meals.
Ingredients
12 oz (340g) rotini pasta
1½ cups grated cheddar cheese
1½ cups chopped dill pickles
1 small red onion, thinly sliced
½ cup (115g) plain yogurt
2 tbsp (30g) sour cream
¼ cup chopped nettle (or parsley)
3 tbsp pickle juice
Instructions
Cook pasta in salted water until al dente; drain and cool.
Mix chopped pickles with 1 cup brine to create a loose texture.
Whisk together yogurt, sour cream, and pickle juice to make dressing.
Add cooled pasta, cheddar cheese, and dressing to a bowl; combine using tongs.
Chill in a glass container for at least 2 hours.
Before serving, stir in chopped scallions (or nettle) and adjust seasoning.
Notes
Use gluten-free pasta if needed.
Brine from the pickle jar is essential for tanginess.
Chill at least 2 hours for best flavor.
Substitute nettle with parsley if unavailable.
Can be prepared up to 24 hours in advance.
- Prep Time: 20
- Cook Time: 5
- Category: Salad
- Method: Cold Preparation
- Cuisine: American
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg