Ingredients
Ditalini pasta
Wickles Dirty Dill Baby Dill Pickles
Sharp cheddar cheese
Real mayonnaise
Fresh dill
Fresh garlic
Cayenne pepper
Onion powder
Salt and pepper
Instructions
1-Cook the pasta: Boil ditalini pasta until al dente, drain, and rinse with cold water to stop cooking.
2-Infuse the noodles: Toss the cooled pasta with a splash of pickle juice and let it sit while you chop the remaining ingredients.
3-Prep the mix-ins: Dice the baby dill pickles, mince the fresh garlic, chop the dill, and cube the sharp cheddar cheese.
4-Whisk the dressing: Combine mayonnaise, pickle juice, minced garlic, onion powder, cayenne, and chopped dill until smooth and pourable.
5-Combine everything: Add the diced pickles, cheese, and dressing to the pasta bowl, then fold until every piece is evenly coated.
6-Season and chill: Adjust salt and pepper to taste, cover the bowl, and refrigerate for at least two hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥶 Cook pasta firmly al dente and rinse it immediately with cold water to prevent a mushy texture after chilling.
⏳ Let the salad marinate overnight in the refrigerator for maximum flavor absorption and a richer taste.
🌿 Always finish with fresh dill sprigs and an extra drizzle of pickle juice right before serving to brighten the dish.
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mix & Chill
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 313
- Sugar: 3
- Sodium: 580
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 7
- Cholesterol: 30