Two tablespoons of pickle brine go straight into the dressing, along with mayonnaise, sour cream, fresh dill, chives and black pepper.
The salad itself is rotini with a cup of sliced dill pickles, diced red bell pepper and small cubes of cheddar. There is no meat in it.
Ingredient Notes
- Sliced dill pickles
- One cup. Save the brine from the jar for the dressing.
- Pickle brine
- Two tablespoons, whisked into the dressing.
- Small cheddar cubes
- Half a cup, cut small so they spread through the salad.
Why This Recipe Works
- Pickle brine gives the dressing its sourness and saltiness without needing vinegar or extra salt.
- Cooling the rotini completely before dressing it keeps the mayonnaise from thinning out.
- Small cheddar cubes hold their shape and add a mild, rich bite against the pickles.
- Thirty minutes in the refrigerator lets the dill and brine flavour the pasta.
How to Make It
Rotini cooked and cooled completely
Cook the rotini until al dente, drain it and let it cool completely.
Pickle-brine dill dressing
Whisk the mayonnaise, sour cream, pickle brine, dill, chives and black pepper.
Pickles, pepper and cheddar, dressing folded through
Toss the pasta with the pickles, red bell pepper and cheddar cubes, then fold the dressing through.
Chilled at least 30 minutes
Chill for at least 30 minutes before serving.
Tang Against Cream
The salad balances sharp pickle flavours against a rich dressing.
- Tangy1 cup sliced dill pickles and 2 tbsp pickle brine
- The main flavour, both in the pieces and in the dressing.
- Creamy1/3 cup mayonnaise and 1/3 cup sour cream
- Softens the brine and coats the rotini.
- Herby2 tbsp fresh dill and 1 tbsp chives
- Fresh green flavour through the dressing.
- Rich and sweetCheddar cubes and red bell pepper
- Mild bites between the pickles.
Chill at least 30 minutes and stir before serving.
Success Tips
- Pat the pickle slices dry so they do not water down the dressing.
- Taste the dressing before tossing; brines vary in saltiness.
- Chop the dill finely so it flecks the whole dressing.
Storage and Reheating
Refrigerate
Keep the dressed salad refrigerated at 40°F or below.
Frequently Asked Questions
Is there any meat?
No. The mix-ins are pickles, red bell pepper and cheddar cubes.
Why add pickle brine?
It seasons the creamy dressing with the same tang as the pickles.
Serving Ideas
Serve cold in a bowl with a few extra dill sprigs on top and the pickle slices showing through the creamy rotini.
