Simple Dill Pickle Pasta Salad is a creamy, tangy side dish loaded with rotini, colby jack cheese, crunchy pickles, and fresh dill. Perfect for potlucks, BBQs, and easy make-ahead meals.
1. Dice the colby jack cheese into 1/4-inch cubes, mince the onion finely, chop the dill pickles, and measure out the dill. Set all ingredients aside.
2. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain and briefly rinse with cool water.
3. While the pasta is still warm, transfer it to a large mixing bowl and pour 1/3 cup dill pickle brine over it. Stir gently and allow the pasta to cool, absorbing the flavor.
4. In a separate bowl, whisk together mayonnaise, sour cream, and 1/3 cup dill pickle liquid until smooth. Stir in fresh dill, salt, and black pepper.
5. Drain any excess liquid from the cooled pasta. Add chopped pickles, diced cheese, and minced onion. Pour the dressing over the salad and fold gently until evenly coated.
6. Cover and refrigerate for at least 1 to 2 hours before serving to allow flavors to meld. Stir before serving and adjust seasoning if needed.
For best flavor, make this Simple Dill Pickle Pasta Salad a day in advance.
Use full-fat sour cream for a richer, creamier texture.
If the salad thickens too much after chilling, stir in a tablespoon or two of pickle juice before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Find it online: https://cookingwithramsay.com/simple-dill-pickle-pasta-salad/