Dill Pickle Pasta Salad
A tangy and creamy pasta salad with dill pickles, cheese, and a flavorful dressing.
Equipment
- Pot
- Mixing bowl
- Knife
- Cutting board
Ingredients
For the salad
- 8 oz colby jack cheese diced into ¼-inch cubes
- 1 box rotini noodles
- ⅓ cup dill pickle brine from Vlasic pickles
- 2 cups chopped dill pickles about ½-inch pieces
- 1 small white onion minced fine, about ¼-inch pieces
For the dressing
- 2 tablespoon fresh dill chopped, or 1 tablespoon dried dill
- 1 cup mayonnaise Hellmann’s preferred
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup dill pickle liquid
- ½ cup sour cream full-fat for creamier texture
Instructions
- Cook the rotini noodles according to the package instructions. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooked noodles, diced colby jack cheese, chopped dill pickles, and minced white onion.
- In a separate bowl, whisk together the fresh dill, mayonnaise, salt, black pepper, dill pickle liquid, and sour cream 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 best results, let the salad chill in the refrigerator for at least an hour before serving. Adjust salt and pepper to taste.