Dill Pickle Pasta Salad is the ultimate side dish for anyone who craves a tangy, crunchy, and refreshing treat. This recipe combines tender spiral pasta with a creamy, homemade dill dressing and two full cups of chopped pickles for a flavor explosion. It is the perfect addition to any summer BBQ, potluck, or family dinner.
Table of Contents
Why You Will Love This Recipe
This Dill Pickle Pasta Salad is an instant crowd-pleaser because it balances the richness of Colby Jack cheese with the zesty bite of pickle juice. It is incredibly easy to whip up, and the use of rotini pasta ensures that every nook and cranny is filled with the herb-infused dressing. Whether you are serving it as a main meal or a side, its unique profile makes it stand out from traditional macaroni salads.
Ingredients
- 1 box (16 oz) rotini pasta
- 1/3 cup dill pickle juice (reserved from the jar for soaking)
- 2 cups chopped baby dill pickles
- 1 block (8 oz) Colby Jack cheese, cubed small
- 1 small white onion, finely chopped
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/3 cup dill pickle juice (for the dressing)
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Step-by-Step Instructions
- Cook the Pasta: Boil the rotini pasta according to the package directions. Be sure to add about one teaspoon of salt to the water before adding the pasta to enhance the flavor.
- Rinse and Cool: Once the pasta is tender, drain it and immediately rinse it with cold water to stop the cooking process.
- The Pickle Juice Soak: Move the rinsed pasta to a large mixing bowl and pour 1/3 cup of dill pickle juice over it. Stir well and let it sit while you prep the other ingredients; this allows the pasta to absorb the tangy flavor.
- Prep the Mix-ins: Chop the baby dill pickles and the Colby Jack cheese into small, uniform cubes. Finely dice the white onion to ensure it blends well without overpowering the salad.
- Combine Ingredients: Drain any excess pickle juice from the pasta bowl. Add the chopped pickles, cubed cheese, and diced onion to the pasta and stir to combine.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, the second 1/3 cup of pickle juice, fresh dill, salt, and pepper until smooth.
- Final Toss: Pour the creamy dill dressing over the pasta mixture. Stir everything together until the pasta is thoroughly coated.
- Chill and Serve: While you can eat this immediately, it is best served cold. Cover the bowl and refrigerate for 1 to 2 hours before serving.
Expert Tips / Pro Tips
To achieve the best results with your Dill Pickle Pasta Salad, keep these tips in mind. First, always use real mayonnaise (such as Hellman’s or Best Foods) rather than salad dressing spreads or light versions; the full-fat version provides the necessary creaminess and depth of flavor. Baby dill pickles are recommended because they offer a superior crunch and are easier to dice into perfect bite-sized pieces. Additionally, using a white onion is crucial as it provides a milder, sweeter flavor that complements the dressing better than pungent yellow onions.
Variations & Substitutions
While the classic recipe is a hit, you can customize it to suit your preferences. If you want to add a bit of heat, stir a pinch or two of cayenne pepper into the dressing. For those looking for a slightly different texture, Greek yogurt can be substituted for the sour cream or a portion of the mayonnaise, though this will slightly alter the tanginess. You can also swap the Colby Jack for sharp cheddar or pepper jack if you prefer a bolder cheese flavor.
Serving Suggestions
This salad is incredibly versatile. It makes a fantastic side dish for grilled chicken, burgers, or hot dogs at a backyard barbecue. For a light lunch, try serving the Dill Pickle Pasta Salad inside buttery croissants. It also pairs wonderfully with other summer staples like corn on the cob or fruit skewers.
Storage, Freezing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Please note that as the salad sits, the pasta will continue to absorb the dressing, which may cause it to thicken. If it becomes too dry, simply stir in a tablespoon of milk or a splash of extra pickle juice to loosen it up. Freezing is not recommended for this recipe, as the mayonnaise-based dressing will separate and the pasta texture will become mushy upon thawing.
Nutrition Information
| Nutrient | Amount per Serving (1 cup) |
|---|---|
| Calories | 294 kcal |
| Carbohydrates | 31 g |
| Protein | 6 g |
| Fat | 16 g |
| Saturated Fat | 3 g |
| Cholesterol | 13 mg |
| Sodium | 583 mg |
| Fiber | 2 g |
| Sugar | 2 g |
Dill Pickle Pasta Salad
Ingredients
Method
- Boil the rotini pasta according to the package directions. Be sure to add about one teaspoon of salt to the water before adding the pasta to enhance the flavor.1 box (16 oz) rotini pasta
- Once the pasta is tender, drain it and immediately rinse it with cold water to stop the cooking process.
- Move the rinsed pasta to a large mixing bowl and pour 1/3 cup of dill pickle juice over it. Stir well and let it sit while you prep the other ingredients; this allows the pasta to absorb the tangy flavor.1/3 cup dill pickle juice
- Chop the baby dill pickles and the Colby Jack cheese into small, uniform cubes. Finely dice the white onion to ensure it blends well without overpowering the salad.2 cups baby dill pickles, 1 block (8 oz) Colby Jack cheese, 1 small white onion
- Drain any excess pickle juice from the pasta bowl. Add the chopped pickles, cubed cheese, and diced onion to the pasta and stir to combine.
- In a separate small bowl, whisk together the mayonnaise, sour cream, the second 1/3 cup of pickle juice, fresh dill, salt, and pepper until smooth.1 cup real mayonnaise, 1/2 cup sour cream, 1/3 cup dill pickle juice, 2 tablespoons fresh dill, 1/4 teaspoon salt, 1/4 teaspoon pepper
- Pour the creamy dill dressing over the pasta mixture. Stir everything together until the pasta is thoroughly coated.
- While you can eat this immediately, it is best served cold. Cover the bowl and refrigerate for 1 to 2 hours before serving.
Notes
FAQ
Can I use a different type of pasta?
Yes, you can use other short pasta shapes like bowtie (farfalle) or penne, but rotini is highly recommended because its spirals are perfect for holding onto the creamy dressing.
Is fresh dill necessary?
Fresh dill provides the most vibrant flavor, but you can certainly substitute it with 1 tablespoon of dried dill if that is what you have on hand.
Can I make this salad a day in advance?
It is best to serve this salad within a few hours of making it. If you make it too far in advance, the dressing will thicken significantly. If you must make it ahead, wait to add the dressing until a few hours before serving.
What if I don’t have white onion?
You can use red onion for a more colorful look and sharper bite, but be sure to dice it very finely so it does not overwhelm the other ingredients.