Dill Pickle Pasta Salad
If you are needing to bring a pasta salad your next potluck, make Dill Pickle Pasta Salad. It is creamy, crunchy and easy to make with simple ingredients.
Servings: 8
Cost: $7.36, $0.92 per Servings
Ingredients
For the Pasta Salad:
- 1 box Rotini Pasta 16 oz
- ½ cup Dill Pickle Juice from a pickle jar
- 2 cups Baby Dill Pickles chopped
- 8 ounces Colby Jack Cheese cubed into small bite size pieces
For the Dressing:
- ½ cup Mayonnaise
- ½ cup Sour Cream
- ¼ cup Pickle Juice
- 2 Tablespoons Fresh Dill chopped
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ½ teaspoon Onion Powder
Instructions
- Bring a large pot of salted water to a boil and cook 1 box (16 ounces) rotini pasta according to the package directions until al dente. Drain the pasta and immediately rinse it under cold water to stop the cooking process. Transfer the cooled pasta to a large mixing bowl.
- Pour ½ cup dill pickle juice from the pickle jar over the pasta and toss to coat. Let the pasta sit for about 5 minutes. Drain off any excess pickle juice. Add 2 cups chopped baby dill pickles and 8 ounces cubed Colby Jack cheese to the cooled pasta. Gently stir to combine.
- In a separate small bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ¼ cup pickle juice, 2 tablespoons chopped fresh dill, ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon onion powder until smooth.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Refrigerate for at least 1 hour and then the pasta is ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 457kcal | Carbohydrates: 46g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 962mg | Potassium: 226mg | Fiber: 2g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 1mg
