Simple Dill Pickle Pasta Salad Recipe
This Simple Dill Pickle Pasta Salad is a tangy, creamy, and refreshing dish perfect for potlucks, picnics, or a light meal. Featuring rotini pasta brined in dill pickle juice, combined with crunchy dill pickles, creamy colby jack cheese, and a flavorful dill-infused sour cream and mayonnaise dressing, this salad bursts with bold flavors and satisfying textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Pickles
- 1 box (16 oz) rotini noodles
- 2 cups chopped small dill pickles
- 1/3 cup brine from dill pickles
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream (preferably full-fat)
- 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
Additional Ingredients
- 8 oz colby jack cheese, diced into 1/4-inch cubes
- 1 small white onion, minced finely (about 1/4-inch pieces)
Instructions
- Prepare the Mise en Place: Dice the colby jack cheese into 1/4-inch cubes, mince the white onion finely, and chop the dill pickles into roughly 1/2-inch pieces. Measure and chop the fresh dill or prepare the dried dill so everything is ready for assembly.
- Cook and Brine the Pasta: Bring a large pot of salted water to a boil. Cook the rotini noodles according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking. While still warm, transfer the pasta to a large mixing bowl and stir in 1/3 cup dill pickle brine to allow the pasta to absorb tangy flavors as it cools.
- Make the Creamy Dressing: In a separate bowl, whisk together mayonnaise, sour cream, and 1/3 cup dill pickle liquid until smooth. Stir in chopped fresh dill (or dried dill), salt, and ground black pepper until evenly combined. Using full-fat sour cream enhances creaminess and texture.
- Combine All Components: Drain any excess liquid pooled at the bottom of the pasta bowl. Add the chopped dill pickles, diced cheese, and minced onion to the brined pasta. Gently toss to distribute ingredients evenly. Pour the dressing over the mixture and fold everything together until pasta and ingredients are fully coated. Ensure no dry pockets remain.
- Chill and Serve: Cover the salad and refrigerate for at least 1 to 2 hours. This resting time melds flavors and thickens the dressing’s coating. The salad can be prepared a day ahead and tastes even better as the flavors deepen with time.
Notes
- Use full-fat sour cream for a creamier and richer dressing texture.
- Chilling the salad for several hours or overnight improves flavor melding and results in a tastier salad.
- If you prefer a stronger dill flavor, increase fresh dill by 1 tablespoon or use all fresh dill instead of dried.
- Drain any excess pickle brine from the pasta once cooled if too much liquid remains to avoid a soggy salad.
- This salad keeps well refrigerated for up to 2 days; stir gently before serving.
Keywords: dill pickle pasta salad, creamy pasta salad, rotini salad, picnic recipes, summer salads, dill recipes, colby jack cheese salad
