Simple Dill Pickle Pasta Salad Recipe

Introduction

Simple Dill Pickle Pasta Salad is a tangy, creamy dish that’s perfect for warm days or potluck gatherings. Combining rotini pasta with dill pickles, cheese, and a zesty dressing, it offers a refreshing twist on classic pasta salad. It’s easy to prepare and sure to delight pickle lovers.

Ingredients

• 1 box (16 oz) rotini noodles
• 2 cups chopped small dill pickles
• 8 oz Colby Jack cheese, diced
• 1 small white onion, minced
• 1/3 cup brine from dill pickles
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle liquid
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Step 1: Bring a large pot of water to a boil and add about 1 teaspoon of salt. Add the rotini noodles and cook according to the package directions until al dente. Drain well and rinse with cold water to cool and stop the cooking process.
2. Step 2: Transfer the cooled pasta to a large mixing bowl. Pour 1/3 cup of pickle brine over the noodles and stir to combine. Let the pasta sit in the brine while preparing the other ingredients.
3. Step 3: Chop the dill pickles and Colby Jack cheese into small cubes. Mince the white onion finely for even texture.
4. Step 4: After soaking, drain the pasta again to remove excess liquid. Return it to the bowl and add the chopped pickles, cheese, and onion. Stir gently to combine.
5. Step 5: In a separate bowl, whisk together mayonnaise, sour cream, dill pickle liquid, chopped dill, salt, and black pepper until smooth and well blended.
6. Step 6: Pour the dressing over the pasta mixture and stir until everything is evenly coated. For best flavor, cover and refrigerate for 1-2 hours before serving.

Tips & Variations

• Use fresh dill when possible for a brighter flavor; dried dill works well too in a pinch.
• Try substituting Colby Jack with sharp cheddar or mozzarella for a different cheese profile.
• For a lighter version, swap half the mayonnaise for Greek yogurt.
• Adding a handful of chopped fresh parsley or green onions can enhance the freshness.
• Ensure to rinse pasta thoroughly to prevent it from overcooking and becoming mushy.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The dressing may thicken when chilled; stir gently before serving. Enjoy it cold for the most refreshing taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like fusilli or elbow macaroni work well. Just adjust cooking times according to the package instructions.

Is it necessary to soak the pasta in pickle brine?

Soaking adds a tangy depth to the salad, but if you prefer, you can skip this step and add more pickle liquid to the dressing instead.

Simple Dill Pickle Pasta Salad Recipe

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4.6 from 95 reviews

This Simple Dill Pickle Pasta Salad is a refreshing and tangy dish perfect for warm weather or potluck gatherings. Featuring tender rotini noodles tossed with chopped dill pickles, creamy Colby Jack cheese, and a flavorful dressing made from mayonnaise, sour cream, and dill pickle brine, this salad blends creamy and zesty flavors for a unique twist on traditional pasta salads. The addition of fresh dill and a touch of seasoning enhances its vibrant, crisp taste, making it a delicious, easy-to-make side or light meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes plus chilling time
• Yield: 8 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 1 box (16 oz) rotini noodles
• 2 cups chopped small dill pickles
• 8 oz Colby Jack cheese, diced
• 1 small white onion, minced
• 1/3 cup brine from dill pickles

For the Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup dill pickle liquid
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Cook the Pasta: Bring a large pot of water to a boil and add about 1 teaspoon of salt. Add the rotini noodles and cook according to the package directions until al dente. Once cooked, drain well and rinse thoroughly with cold water to stop the cooking process and cool the noodles.
2. Soak Pasta in Brine: Transfer the cooled and drained pasta to a large mixing bowl. Pour 1/3 cup of the brine from the dill pickles over the pasta and stir well to combine. Let the pasta sit in the brine to absorb tangy flavor while you prepare the other ingredients.
3. Prepare Mix-ins: Chop the dill pickles and Colby Jack cheese into small cubes, and finely mince the white onion. Uniform sizes help create a balanced texture in the salad.
4. Combine Pasta and Mix-ins: Drain the pasta again to remove excess brine. Return the pasta to the bowl and add the chopped pickles, diced cheese, and minced onion. Gently stir to combine evenly.
5. Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, dill pickle liquid, chopped dill, salt, and ground black pepper until smooth and well blended. Fresh dill adds extra flavor if available.
6. Toss Salad with Dressing: Pour the dressing over the pasta mixture and stir thoroughly until all ingredients are evenly coated.
7. Chill and Serve: For best flavor, cover the salad and refrigerate for 1-2 hours to let flavors meld. Serve chilled. Leftovers can be stored in the refrigerator; note the dressing may thicken over time.

Notes

• Rinsing pasta after cooking prevents it from becoming mushy and stops further cooking.
• Using fresh dill in the dressing brightens the flavor.
• Adjust the amount of pickle brine in the dressing based on your taste preference for tanginess.
• This salad can be made a day ahead for increased flavor infusion.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Dill pickle pasta salad, creamy pasta salad, summer salad, rotini pasta salad, easy picnic recipes, tangy pasta salad