Description
A tangy and creamy Dill Pickle Pasta Salad that’s perfect for picnics, BBQs, or a refreshing side dish! With crunchy pickles, creamy dressing, and a burst of dill flavor, this salad is a unique twist on a classic pasta salad. A must-try for pickle lovers!
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
- 1 cup mayonnaise
- ½ cup sour cream
- 1/3 cup dill pickle juice from the pickle jar
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
- ¼ teaspoon salt
- ¼ 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
- If you prefer a stronger pickle flavor, you can increase the amount of dill pickle juice in both the salad and dressing.
- You can substitute Colby Jack cheese with cheddar or another cheese of your choice.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
