Ingredients
Scale
- 8 ounces whole-wheat rotini
- ⅓ cup sour cream or whole-milk plain Greek yogurt
- ⅓ cup mayonnaise
- 3 tablespoons pickle juice from the jar
- 1–3 teaspoons hot sauce, such as Frank’s
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup thinly sliced celery
- ½ cup chopped red bell pepper
- ½ cup chopped dill pickles
- ¼ cup finely chopped red onion
- 3 tablespoons chopped fresh dill
Instructions
- Boil water in a large saucepan. Add pasta and cook as per package instructions. Drain and rinse under cold water.
- In a large bowl, whisk sour cream (or yogurt), mayonnaise, pickle juice, hot sauce, salt, and pepper.
- Add celery, bell pepper, pickles, onion, dill, and cooked pasta. Toss to coat well.
- Let stand for at least 10 minutes, stirring occasionally, before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adjust hot sauce to taste for more or less spice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg