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.

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Dill Pickle Pasta Salad

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• Author: Chef Sara
• Total Time: 25 mins
• Yield: 8 1x

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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.

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Ingredients

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• 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
• 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

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Instructions

1. Cook rotini according to package directions. Add 1 teaspoon salt to the boiling water before cooking.
2. Drain pasta and rinse with cold water to cool.
3. Transfer pasta to a large bowl and pour 1/3 cup pickle juice over it. Stir and let sit while preparing other ingredients.
4. Chop pickles and cheese into small cubes. Finely chop the onion.
5. Drain the pasta again and return to the mixing bowl.
6. Add pickles, cheese, and onion. Stir to combine.
7. In a small bowl, whisk together mayonnaise, sour cream, pickle juice, dill, salt, and pepper.
8. Pour dressing over pasta mixture and stir until fully coated.
9. 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.

• Prep Time: 15 mins
• Cook Time: 10 mins

Nutrition

• Calories: 420 kcal
• Sugar: 4 g
• Protein: 10 g