Dill Pickle Pasta Salad

4.92 from 12 votes

This Dill Pickle Pasta Salad is rotini soaked in pickle juice, then tossed with chopped dill pickles, cubed cheese, and a creamy homemade dressing — just $0.92 a serving and the most requested potluck salad I bring, every single time.

Prep Time15

Refrigerate1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

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. Cook the rotini according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer the cooled pasta to a large mixing bowl.
Pour ½ cup dill pickle juice over the pasta and toss to coat. Let sit for about 5 minutes, then drain off any excess pickle juice.
Add the chopped dill pickles and cubed Colby Jack cheese to the pasta. Gently stir to combine.
In a small bowl, whisk together the mayonnaise, sour cream, ¼ cup pickle juice, fresh dill, salt, pepper, and onion powder until smooth.
Pour the dressing over the pasta mixture and gently toss until evenly coated.
Refrigerate for at least 1 hour before serving.

Notes

Refrigerate the leftovers in an airtight container for up to 3 days.

Nutrition