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Dill Pickle Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Dill Pickle Pasta Salad is a tangy and creamy pasta dish featuring rotini pasta tossed with dill pickle juice, chopped baby dill pickles, Colby Jack cheese, and a creamy mayonnaise-sour cream dressing infused with fresh dill and onion. Perfect as a refreshing side dish, this salad combines the zesty crunch of pickles with smooth cheese and a subtle hint of dill, ideal for summer potlucks or picnics.

Ingredients

Pasta and Veggies

  • 1 box (16 oz) rotini pasta
  • 2 cups chopped baby dill pickles
  • 1 small white onion, finely chopped

Cheese

  • 1 block (8 oz) Colby Jack cheese, cubed small

Dressing and Flavorings

  • 1/3 cup dill pickle juice (from the pickle jar) + 1/3 cup additional dill pickle juice (used separately)
  • 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

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil, adding about 1 teaspoon of salt. Cook the rotini pasta according to package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process and cool it.
  2. Marinate Pasta in Pickle Juice: Transfer the cooled pasta to a large mixing bowl and pour 1/3 cup of dill pickle juice over it. Stir well to combine and let it sit while preparing other ingredients. This step infuses the pasta with tangy pickle flavor.
  3. Prepare Add-Ins: Chop the baby dill pickles into small pieces. Cube the Colby Jack cheese into small cubes. Finely chop the white onion. Set these ingredients aside.
  4. Combine Main Ingredients: Drain the pasta again to remove excess pickle juice and return it to the mixing bowl. Add the chopped pickles, cubed cheese, and finely chopped onion. Stir gently to mix all the components evenly.
  5. Make and Add Dressing: In a small bowl, whisk together the mayonnaise, sour cream, remaining 1/3 cup dill pickle juice, chopped fresh dill, salt, and pepper until creamy and well combined. Pour the dressing over the pasta mixture and stir until everything is coated evenly.
  6. Chill and Serve: The pasta salad can be eaten immediately, but it tastes best chilled. Cover and refrigerate for 1 to 2 hours to let the flavors meld. Serve cold as a delightful side dish.
  7. Storage Tips: For best flavor and texture, serve within a few hours of preparation. Leftovers can be stored in the refrigerator but note the dressing may thicken over time and lose some creaminess.

Notes

  • Add about 1 teaspoon of salt when boiling pasta to enhance flavor.
  • Use fresh dill for a brighter herb flavor, but dried dill works as a substitute.
  • This salad is best served within a few hours of preparation to maintain dressing creaminess.
  • Refrigerate any leftovers tightly covered; dressing will thicken but salad remains tasty.
  • Adjust salt and pepper to taste, especially if pickles used are very salty.

Find it online: https://suerecipe.com/dill-pickle-pasta-salad-recipe/