Simple Dill Pickle Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Toss Salad with Dressing: Pour the dressing over the pasta mixture and stir thoroughly until all ingredients are evenly coated.
- 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
Find it online: https://servedbynora.com/simple-dill-pickle-pasta-salad-recipe/
