Dill Pickle Pasta Salad 

This tangy and creamy Dill Pickle Pasta Salad is a delightful twist on traditional pasta salads. Packed with the bold flavors of dill pickles and a rich, homemade dressing, it's perfect for summer gatherings, picnics, or as a side dish to your favorite grilled meals.

Full Recipe:

Ingredients

For the Salad:

• 1 box (16 oz) rotini pasta

• 1/3 cup dill pickle juice (from the pickle jar)

• 2 cups chopped baby dill pickles

• 1 block (8 oz) Colby Jack cheese, cubed small

• 1 small white onion, finely chopped

For the Creamy Dill Dressing:

• 1 cup mayonnaise

• 1/2 cup sour cream

• 1/3 cup dill pickle juice (from the pickle jar)

• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

 Directions

1. Cook the Pasta:

   • Boil the rotini pasta according to the package directions, adding about 1 teaspoon of salt to the water.

   • Once cooked, drain and rinse with cold water.

2. Prepare the Pasta:

   • Transfer the rinsed pasta to a large mixing bowl.

   • Pour 1/3 cup of dill pickle juice over the pasta and stir to combine.

   • Let it sit while you prepare the other ingredients.

3. Chop the Ingredients:

   • Dice the baby dill pickles and Colby Jack cheese into small cubes.

   • Finely chop the white onion.

4. Combine the Salad:

   • Add the chopped pickles, cheese, and onion to the pasta.

   • Stir to combine all ingredients evenly.

5. Make the Dressing:

   • In a separate bowl, whisk together the mayonnaise, sour cream, 1/3 cup of dill pickle juice, chopped dill, salt, and pepper until smooth.

6. Assemble the Salad:

   • Pour the creamy dill dressing over the pasta mixture.

   • Stir well to coat all ingredients evenly.

7. Chill and Serve:

   • Cover the salad and refrigerate for 1-2 hours before serving to allow flavors to meld.

   • Serve chilled and enjoy!

 Nutritional Information (Per Serving)

• Calories: Approximately 300 kcal

• Protein: 7g

• Carbohydrates: 30g

• Fat: 18g

• Fiber: 2g

• Sodium: 600mg