Description
A tangy and creamy pasta salad featuring dill pickles and a flavorful dressing.
Ingredients
Scale
- 8 oz colby jack cheese (diced into 1/4-inch cubes)
- 1 box rotini noodles
- 1/3 cup dill pickle brine (Vlasic pickles recommended)
- 2 cups chopped dill pickles (about 1/2-inch pieces)
- 1 small white onion (minced fine, about 1/4-inch pieces)
- 2 tbsp fresh dill (chopped, or 1 tbsp dried dill)
- 1 cup mayonnaise (Hellmann’s recommended)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup dill pickle liquid
- 1/2 cup sour cream (full-fat for creamier texture)
Instructions
- Cook the rotini noodles according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked noodles, diced cheese, chopped pickles, and minced onion.
- In a separate bowl, mix the mayonnaise, sour cream, dill pickle liquid, fresh dill, salt, and black pepper to make the dressing.
- Pour the dressing over the noodle mixture and toss until evenly coated.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a stronger pickle flavor, add extra pickle brine.
- Use full-fat sour cream for a creamier texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: dill pickle pasta salad, tangy pasta salad, creamy pasta salad, easy pasta salad