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–+ servings
Simple Dill Pickle Pasta Salad

Delicious Simple Dill Pickle Pasta Salad for Summer Gatherings

Experience the vibrant flavors of Simple Dill Pickle Pasta Salad, a refreshing and crowd-pleasing dish perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Rotini Pasta Substitute with penne or bow ties if preferred.
  • 1 cup Dill Pickles Bread-and-butter or kosher dill pickles can be good alternatives.
  • 1 Tbsp Fresh Dill Use dried dill (1/3 of the amount) if unavailable.
  • 1 cup Colby Jack Cheese Feel free to swap with cheddar or mozzarella for variety.
  • 1/2 cup White Onion Scallions work well for a milder taste.
For the Dressing
  • 1/2 cup Mayonnaise Greek yogurt can replace it for a lighter option.
  • 1/2 cup Sour Cream Use extra mayonnaise or Greek yogurt if desired.
  • 2 Tbsp Pickle Brine Vinegar or lemon juice can be used for acidity instead.
  • 1 tsp Salt Adjust according to your taste.
  • 1 tsp Black Pepper Adjust according to your taste.

Equipment

  • Large pot
  • colander
  • Mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Gather all your ingredients. Dice the Colby Jack cheese into small cubes, mince the onion, and chop the dill pickles and fresh dill.
  2. Bring salted water to a boil in a large pot, then add the rotini pasta. Cook until al dente, about 8-10 minutes.
  3. Drain the pasta and rinse it under cold water to stop the cooking process. Let it cool for approximately 15 minutes.
  4. In a large mixing bowl, toss the cooled rotini with a splash of pickle brine, ensuring even coating.
  5. In a separate bowl, whisk together mayonnaise, sour cream, and remaining pickle brine until creamy. Add chopped fresh dill, salt, and pepper.
  6. Combine the diced pickles, cheese, and minced onion with the brined pasta. Pour the dressing over and fold gently to mix.
  7. Cover and refrigerate for at least 2-3 hours, or ideally overnight, to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 550mgPotassium: 160mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

This salad can be prepared a day in advance and stored in the refrigerator for up to 4 days.

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