Description
A tangy and creamy Dill Pickle Pasta Salad that’s perfect for gatherings or as a delicious side dish. This recipe combines rotini pasta, dill pickles, Colby Jack cheese, and a creamy dill dressing for a flavorful result.
Ingredients
- 1 box (16 oz) rotini pasta
- 1/3 cup dill pickle juice from the pickle jar
- 2 cups chopped baby dill pickles
- 1 block (8 oz) Colby Jack cheese, cubed small
- 1 small white onion, finely chopped
- For the Creamy Dill Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup dill pickle juice from the pickle jar
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook pasta according to package directions, adding salt to the boiling water (about 1 teaspoon).
- Once the pasta is done, drain and rinse with cold water.
- Move the rinsed pasta to a mixing bowl and pour 1/3 cup of pickle juice over it. Stir to combine. Let it sit while you prepare the rest.
- Chop the dill pickles and cheese into small cubes and finely chop the white onion.
- Drain the pasta again after it has soaked in the pickle juice. Add it back to the mixing bowl and stir in the pickles, cheese, and onion.
- In a small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together until well combined.
- The salad can be served immediately, but for best results, refrigerate it for 1-2 hours before serving.
Notes
- The salad tastes better if refrigerated for 1-2 hours before serving to allow the flavors to meld together.
- You can adjust the amount of dill or pickle juice to customize the flavor intensity.
- Prep Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
