Ingredients
Equipment
Method
Directions
- Cook the rotini pasta in a large pot of salted boiling water for 8–10 minutes until al dente. Drain and rinse under cold water.
- In a medium bowl, blend softened cream cheese, mayonnaise, sour cream, pickle juice, and milk with a hand mixer until smooth. Season with salt and pepper.
- Mix in the sliced Polish ham, chopped dill pickles, and sliced green onions into the pasta.
- Fold the creamy dressing over the pasta mixture until everything is evenly coated.
- Refrigerate for at least 20 minutes to meld flavors. Garnish with additional green onions and dill before serving.
Nutrition
Notes
Ensure all dairy ingredients are at room temperature for easy mixing. Adjust pickle juice for desired tanginess.
