Description

This Dill Pickle Pasta Salad features rotini pasta tossed with tangy dill pickle juice, chopped baby dill pickles, creamy Colby Jack cheese, and a zesty dressing made from mayonnaise, sour cream, and fresh dill. It’s a refreshing and creamy salad perfect for summertime gatherings or as a unique side dish that combines the crispness of pickles with the heartiness of pasta.

Ingredients

Scale

Pasta and Vegetables

1 box (16 oz) rotini pasta
2 cups chopped baby dill pickles
1 small white onion (finely chopped)
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)

Cheese

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

Dressing and Flavoring

1/3 cup dill pickle juice (from the pickle jar) – for pasta soaking
1/3 cup dill pickle juice (from the pickle jar) – for dressing
1 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions, usually about 8-10 minutes, until al dente.
Rinse and Soak Pasta: Drain the cooked pasta and rinse it under cold water to stop the cooking process and cool it down. Transfer the pasta to a mixing bowl and pour 1/3 cup dill pickle juice over it. Stir gently to coat the pasta and let it sit while preparing other ingredients.
Prepare the Veggies and Cheese: Chop the baby dill pickles and Colby Jack cheese into small cubes, and finely chop the white onion. Set aside.
Combine Pasta and Mix-ins: Drain the pasta again to remove excess pickle juice, then add the pickles, cheese, and chopped onion back into the bowl with the pasta. Stir gently to combine evenly.
Make the Dressing and Toss Salad: In a small bowl, whisk together the mayonnaise, sour cream, remaining 1/3 cup dill pickle juice, chopped dill, salt, and pepper until smooth. Pour the dressing over the pasta mixture and stir thoroughly to coat all ingredients.
Chill and Serve: The salad can be enjoyed immediately, but for best flavor, cover and refrigerate for 1-2 hours to allow the flavors to meld. Serve chilled for a refreshing taste.
Storage Tips: Best served within a few hours of preparation as the dressing thickens over time. Leftovers can be refrigerated but may be less creamy.

Notes

Adding salt to the pasta boiling water enhances flavor.
Use fresh dill for a bright herbal note or dried dill if fresh is unavailable.
Chilling the salad helps the flavors to meld but avoid making it too far in advance to maintain creaminess.
Mayonnaise and sour cream base can be substituted with dairy-free alternatives to suit dietary needs.
Ensure pasta is well drained after soaking in pickle juice to avoid excess liquid in the salad.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: Dill Pickle Pasta Salad, Pasta Salad, Pickle Juice Salad, Rotini Pasta Salad, Creamy Pickle Salad, Summer Salad