Dill Pickle Pasta Salad
Love pickles? This pasta salad is your dream come true. Tangy dill pickles, creamy dressing, and tender rotini pasta come together in a dish that’s as addicting as sneaking pickles straight from the jar. Perfect for BBQs, potlucks, or just because your pickle cravings won’t quit.
Equipment
- Large pot
- Mixing bowls
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Colander
- Spoon for mixing
Ingredients
Pasta Salad:
- 16 oz rotini pasta
- ⅓ cup dill pickle juice from the pickle jar
- 2 cups baby dill pickles chopped
- 8 oz Colby Jack cheese cut into small cubes
- 1 small white onion finely chopped
Creamy Dill Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- ⅓ cup dill pickle juice
- 2 tablespoons fresh dill chopped (or 1 tablespoon dried dill)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water.16 oz rotini pasta
- Soak the Pasta in Pickle Juice: Transfer the drained pasta to a mixing bowl and pour ⅓ cup of pickle juice over it. Stir and let it sit while you prep the rest of the ingredients.⅓ cup dill pickle juice
- Chop the Ingredients: Dice the baby dill pickles and Colby Jack cheese into small cubes. Finely chop the white onion.2 cups baby dill pickles, 8 oz Colby Jack cheese, 1 small white onion
- Drain Excess Pickle Juice: After the pasta has soaked, drain any excess liquid before adding the other ingredients.
- Mix the Salad: Add the chopped pickles, cheese, and onion to the pasta. Stir to combine.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, pickle juice, dill, salt, and black pepper until smooth.1 cup mayonnaise, ½ cup sour cream, ⅓ cup dill pickle juice
- Combine Everything: Pour the dressing over the pasta salad and stir until everything is evenly coated.
- Chill or Serve: Serve immediately for a slightly warm pasta salad or cover and refrigerate for 1-2 hours for a chilled version. If the dressing thickens too much in the fridge, stir in a little extra pickle juice before serving.
