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Dill Pickle Pasta Salad

A refreshing and creamy pasta salad featuring rotini, dill pickles, and a delicious dressing, perfect for warm days and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Pickles
  • 1 box (16 oz) rotini pasta
  • 1/3 cup dill pickle juice (from the pickle jar)
  • 2 cups chopped baby dill pickles
Dressing and Add-Ins
  • 1 block (8 oz) Colby Jack cheese (cubed small)
  • 1 small white onion (finely chopped)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method
 

Preparation
  1. Cook pasta according to package directions, adding about 1 teaspoon of salt to the boiling water before adding the pasta.
  2. When pasta is done cooking, drain and rinse with cold water. Move rinsed cooked pasta to a mixing bowl and pour 1/3 cup of pickle juice over it. Stir to combine and let sit.
  3. Chop the dill pickles and cheese into small cubes and finely chop the white onion.
  4. Drain the pasta again and add it back to the mixing bowl. Mix in the pickles, cheese, and onion.
  5. In a small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir to combine well.
  6. Refrigerate for 1-2 hours for best flavor or serve immediately.

Notes

For best results, serve this salad within a few hours of making it. Leftovers can be stored in the fridge for up to 3 days, but the dressing may thicken over time. For a lighter version, substitute Greek yogurt for sour cream and mayonnaise. Avoid freezing the salad due to its creamy dressing.