Description
This Dill Pickle Pasta Salad is creamy, tangy, and packed with crunchy pickles and fresh dill. Made with rotini pasta, Colby Jack cheese, and a rich dill dressing, it’s the perfect quick side dish for BBQs, potlucks, and busy weeknights.
Ingredients
Scale
Pasta Salad
- 1 box (16 oz) rotini pasta
- 1/3 cup dill pickle juice (from the jar)
- 2 cups chopped baby dill pickles
- 1 block (8 oz) Colby Jack cheese, cubed small
- 1 small white onion, finely chopped
Creamy Dill Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup dill pickle juice
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook rotini according to package directions. Add 1 teaspoon salt to the boiling water before cooking.
- Drain pasta and rinse with cold water to cool.
- Transfer pasta to a large bowl and pour 1/3 cup pickle juice over it. Stir and let sit while preparing other ingredients.
- Chop pickles and cheese into small cubes. Finely chop the onion.
- Drain the pasta again and return to the mixing bowl.
- Add pickles, cheese, and onion. Stir to combine.
- In a small bowl, whisk together mayonnaise, sour cream, pickle juice, dill, salt, and pepper.
- Pour dressing over pasta mixture and stir until fully coated.
- Serve immediately or refrigerate for 1–2 hours for best flavor.
Notes
- Best served within a few hours of making.
- If making ahead, stir in a spoonful of mayo or a splash of pickle juice before serving to refresh the creaminess.
- Dice ingredients small for better texture and flavor in every bite.
- Fresh dill gives the brightest flavor, but dried works well too.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg