Dill Pickle Pasta Salad
A refreshing and tangy pasta salad combining creamy dressing, zesty dill pickles, and tender rotini pasta, perfect for summer gatherings and potlucks.
Ingredients
Pasta and Pickles
- 1 box 16 oz rotini pasta The spiral shape captures dressing and flavors.
- 1/3 cup dill pickle juice From the pickle jar for a tangy punch.
- 2 cups chopped baby dill pickles Provides crunch and zest.
Creamy Ingredients
- 1 block 8 oz Colby Jack cheese, cubed small Adds creaminess.
- 1 small white onion, finely chopped Offers subtle sweetness.
- 1 cup mayonnaise For a rich, creamy dressing.
- 1/2 cup sour cream Enhances creaminess and tang.
- 2 tablespoons chopped fresh dill For herby freshness.
- 1/4 teaspoon salt To enhance flavors.
- 1/4 teaspoon pepper Adds warmth.
Instructions
Preparation
- Cook the rotini pasta in a large pot of salted boiling water according to package instructions until al dente.
- Drain the cooked pasta in a colander and rinse under cold water to stop the cooking process.
- In a large mixing bowl, pour 1/3 cup of pickle juice over the rinsed pasta and stir gently to coat.
- Chop the dill pickles and Colby Jack cheese into small cubes and finely chop the white onion.
- Drain the pasta again to remove excess pickle juice and return it to the mixing bowl.
- Add the chopped dill pickles, cheese, and onion to the pasta and gently fold together.
- In a separate bowl, whisk together mayonnaise, sour cream, remaining 1/3 cup of pickle juice, fresh dill, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and mix thoroughly until well-coated.
- Chill for at least 1-2 hours in the refrigerator before serving for enhanced flavor.
Notes
This pasta salad can be served as a side dish at BBQs, picnics, or as a light dinner option. Garnish with fresh dill or whole pickles before serving.