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
Main 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 the pasta: Cook pasta according to package directions, adding salt to the boiling water (about 1 teaspoon).
- Rinse pasta: Once the pasta is done, drain and rinse with cold water.
- Marinate pasta: 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.
- Prepare ingredients: Chop the dill pickles and cheese into small cubes and finely chop the white onion.
- Combine ingredients: 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.
- Make the dressing: In a small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together until well combined.
- Chill and serve: 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.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 2g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
