Description
This creamy dill pickle pasta salad is a tangy, refreshing side dish made with tender rotini pasta, crisp dill pickles, fresh herbs, and a rich creamy dressing. Perfect for BBQs, potlucks, and summer gatherings.
Ingredients
- 16 oz rotini pasta
- 8 oz colby jack cheese (cubed)
- 2 cups dill pickles (chopped)
- 1 small white onion (finely minced)
- 1/3 cup dill pickle brine
- 2 tbsp fresh dill (or 1 tbsp dried dill)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook rotini pasta in salted water until al dente. Drain and rinse with cold water.
- While still slightly warm, toss pasta with 1/3 cup pickle brine and let it cool.
- In a bowl, mix mayonnaise, sour cream, remaining pickle juice, dill, salt, and pepper until smooth.
- Add pickles, cheese, and onion to the cooled pasta and mix well.
- Pour dressing over the salad and fold until fully coated.
- Cover and refrigerate for 1–2 hours before serving.
Notes
- Best chilled for a few hours before serving for maximum flavor.
- Add extra pickle juice if salad becomes too thick after chilling.
- Greek yogurt can replace sour cream for a lighter version.
- Always stir before serving as dressing may settle.
- Prep Time: 15-20 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish, Salad
- Method: Boil, Mix
- Cuisine: American