Dill Pickle Pasta Salad: A Creamy, Tangy Summer Side Dish
A zesty pasta salad combining briny dill pickles, sharp Colby Jack cheese, and a tangy dill dressing. Quick to make (20 minutes total), it’s perfect for summer gatherings or easy weeknight meals.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 6 servings 1x
- Category: quick
- Method: Stirring
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz rotini pasta
1/3 cup dill pickle juice from the pickle jar
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
1/3 cup dill pickle juice
2 Tbsp chopped fresh dill (or 1 Tbsp dried dill)
1/4 tsp salt
1/4 tsp pepper
Instructions
Boil pasta in salted water until al dente. Drain and rinse with cold water.
Return pasta to bowl, pour 1/3 cup pickle juice over it, and let sit 2-3 minutes.
Chop pickles into ¼” cubes, cube Colby Jack cheese, and mince the onion.
Combine mayonnaise, sour cream, pickle juice, dill, salt, and pepper in a bowl, whisking until smooth.
Drain pasta one final time, then mix with pickles, cheese, and onion.
Pour dressing over the pasta and stir until evenly coated.
Notes
Use small dill pickles for a bigger jar of juice if needed.
Let salad chill briefly to firm up the dressing.
Store refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg