Description
Dill Pickle Pasta Salad will be an instant favorite! Tender spiral pasta, 2 cups of diced pickles, cheese, and onion covered in an ultra creamy homemade dill dressing with pickle juice.
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
- 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
1. Cook pasta according to package directions.
2. Salt the boiling water before adding pasta (about 1 teaspoon).
3. When pasta is done, drain and rinse with cold water.
4. Place rinsed pasta in a mixing bowl and pour 1/3 cup pickle juice over it. Stir and let sit.
5. Chop the dill pickles and Colby Jack cheese into small cubes. Finely chop the onion.
6. Drain any excess pickle juice from the pasta and return it to the mixing bowl.
7. Add pickles, cheese, and onion to the pasta. Stir to combine.
8. In a small bowl, whisk together all dressing ingredients until smooth.
9. Pour the dressing over the pasta salad and stir well to combine.
10. Serve immediately or cover and refrigerate for 1-2 hours before serving for a chilled salad.
Notes
Use baby dill pickles for easier chopping and better texture.
Full-fat mayonnaise, such as Best Foods or Hellmann’s, provides the best flavor and creaminess.
For a spicy kick, add a pinch or two of cayenne pepper to the dressing.
Rotini pasta and Colby Jack cheese are recommended for best results, but other pasta and cheese types can be used.
Serve within a few hours for optimal creaminess. Leftovers store well but the dressing thickens over time.
Nutrition
- Serving Size: 1 cup
- Calories: 294
- Sugar: 2g
- Sodium: 583mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 13mg