Description
A refreshing and tangy dill pickle pasta salad perfect for summer gatherings.
Ingredients
Scale
- 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
- 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
Instructions
- Cook pasta according to package directions, adding 1 teaspoon of salt to the boiling water.
- Once cooked, drain pasta and rinse with cold water.
- Transfer rinsed pasta to a mixing bowl and pour 1/3 cup of pickle juice over it. Stir to combine and let it sit.
- Chop dill pickles and cheese into small cubes. Finely chop the white onion.
- Drain the pasta again and return it to the mixing bowl. Add pickles, cheese, and onion. Stir to combine.
- In a small bowl, combine all dressing ingredients and pour over the pasta salad. Stir everything together.
- Cover and refrigerate for 1-2 hours for best flavor, or serve immediately.
Notes
- Serve within a few hours for best results.
- Leftovers can be stored in the fridge, but the dressing may thicken.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Dill Pickle Pasta Salad, Pickle macaroni salad, Tangy dill pasta salad, Creamy pickle noodle salad