Description
A creamy and crunchy pasta salad bursting with tangy dill pickle flavor, perfect for summer gatherings.
Ingredients
Scale
- 1 box (16 oz) rotini pasta
- 1/3 cup dill pickle juice
- 2 cups chopped baby dill pickles
- 1 block (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 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook the pasta according to package directions until al dente, about 10-12 minutes.
- Drain and rinse the pasta under cold water.
- Marinate the pasta with 1/3 cup dill pickle juice and let it sit for 10 minutes.
- Chop the dill pickles and cheese, and finely chop the onion.
- Combine the marinated pasta with pickles, cheese, and onion.
- In a separate bowl, whisk mayonnaise, sour cream, remaining pickle juice, dill, salt, and pepper until smooth.
- Pour the dressing over the pasta salad and mix well.
- Chill the salad in the refrigerator for at least 1-2 hours before serving.
Notes
For a lighter version, substitute Greek yogurt for sour cream and use avocado mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg