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Dill Pickle Pasta Salad

Dill Pickle Pasta Salad

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 294
Ingredients Method Notes

Ingredients
  

  • 1 box (16 oz) rotini pasta
  • 1/3 cup dill pickle juice reserved from the jar for soaking
  • 2 cups baby dill pickles chopped
  • 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 fresh dill chopped (or 1 tbsp dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method
 

  1. 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
  2. Once the pasta is tender, drain it and immediately rinse it with cold water to stop the cooking process.
  3. 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
  4. 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
  5. 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.
  6. 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
  7. Pour the creamy dill dressing over the pasta mixture. Stir everything together until the pasta is thoroughly coated.
  8. While you can eat this immediately, it is best served cold. Cover the bowl and refrigerate for 1 to 2 hours before serving.

Notes

Use real mayonnaise for the best creaminess and depth of flavor. Chill the salad for 1 to 2 hours before serving to allow the flavors to meld.