Creepy Dill Pickle Rotini Pasta Salad with Creamy Colby Jack Cheese
A zesty twist on classic pasta salad, Creepy Dill Pickle Rotini features tangy dill pickle juice and cheese. Colby Jack’s creamy nuttiness balances the briny pickles and sour cream-dill dressing, making this refreshing, easy-to-make dish perfect for summer gatherings or quick lunches.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 6 servings 1x
- Category: quick
- Method: Cooking/Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz rotini pasta
1/3 cup dill pickle juice
2 cups chopped baby dill pickles
8 oz Colby Jack cheese, cubed
1 small white onion, finely chopped
1 cup mayonnaise
1/2 cup sour cream
2 tbsp chopped fresh dill (or 1 tbsp dried dill)
1/4 tsp salt
1/4 tsp pepper
Instructions
Boil a large pot of salted water (1 tsp salt per 4 cups water). Cook rotini as instructed on the package
Drain pasta and rinse with cold water until fully cooled
Add 1/3 cup pickle juice to cooked pasta and mix well
Chop the white onion into fine pieces and cube the Colby Jack cheese
In a bowl, whisk together mayonnaise, sour cream, dill, salt, and pepper until smooth
Mix chopped pickles, onion, cheese, and pasta with the dressing
Chill for 1-2 hours to develop flavor before serving
Notes
Use the thickest dill pickles for the strongest flavor
Dried dill works fine if fresh is unavailable
Chilling improves flavor absorption and dressing consistency
For a lighter version, substitute half the mayonnaise with Greek yogurt
Store refrigerated leftovers for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg