Description
A fresh and vibrant pasta salad blending the zest of pickles with hearty pasta and cheese, perfect for any gathering.
Ingredients
Scale
- 12 ounces rotini pasta
- 8-ounce block medium cheddar cheese, diced
- 2 cups dill pickles, diced
- 1 packet ranch dressing seasoning mix
- 1 cup mayonnaise
- ½ cup sour cream
- 1 cup pickle juice
- ½ cup cooked beef, chopped
- 1 teaspoon dried dill weed
Instructions
- Cook the rotini pasta in a pot of salted boiling water until al dente. Drain and rinse with cold water.
- In a large bowl, combine mayonnaise and sour cream, whisking until smooth.
- Stir in ranch dressing seasoning mix, pickle juice, and dried dill weed until well combined.
- Fold in the cooled rotini pasta, diced dill pickles, diced cheddar cheese, and chopped cooked beef until evenly coated.
- Cover and refrigerate for 1-3 hours to meld flavors.
- Before serving, stir gently and adjust consistency with additional pickle juice if necessary.
Notes
Enhance flavors by allowing the salad to chill for a longer time. Add vegetables or change the type of cheese for variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg