Description

Dill Pickle Pasta Salad will be an instant favorite! Tender rotini pasta is tossed with chopped baby dill pickles, Colby Jack cheese, and onion, all coated in a creamy homemade dill dressing with pickle juice for tangy flavor.

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

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Instructions

1. Cook pasta according to package directions, adding about 1 teaspoon of salt to the boiling water.

2. Drain the cooked pasta and rinse with cold water.

3. Transfer pasta to a mixing bowl and pour 1/3 cup pickle juice over it. Stir and let it sit while you prepare the other ingredients.

4. Chop the dill pickles and Colby Jack cheese into small cubes. Finely chop the white onion.

5. Drain the pasta again and return it to the bowl. Add in chopped pickles, cheese, and onion. Stir to combine.

6. In a small bowl, whisk together all the dressing ingredients until smooth.

7. Pour the dressing over the salad and stir well to combine.

8. Serve immediately or cover and refrigerate for 1–2 hours for a chilled salad.

Notes

For best taste, use full-fat mayonnaise such as Best Foods or Hellmann’s.

Baby dill pickles are preferred for easier chopping.

If you like heat, add a pinch or two of cayenne pepper to the dressing.

While leftovers keep well, this salad is creamiest when served within a few hours of preparation.