Dill Pickle Pasta Salad
Dill Pickle Pasta Salad is everything you never knew you needed in a pasta salad and will instantly become a new family favorite!
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Servings: 12 servings
Calories: 258kcal
Ingredients
- 16 oz rotini pasta (or other short pasta. I like the garden or tri-color rotini)
- ½ cup dill pickle juice from the jar
- 1 ½ cups diced baby dills
- 8 oz block of Colby Jack cheese cut into small cubes
For the creamy dill dressing
- 1 cup Miracle Whip (or mayo)
- ½ cup sour cream
- ¼ cup dill pickle juice (from the jar)
- 2 Tbsp chopped fresh dill (or 1 Tbsp dried)
- ¼ tsp salt
- 1/8 tsp pepper
Instructions
- Cook pasta according to package directions, in salted water, to al dente.
- Drain and rinse with cold water. Place cooled pasta in a mixing bowl and cover with ½ cup of pickle juice and stir. Allow to sit for a few minutes. This is a good time to cube your cheese and chop your pickles!
- Add the cheese and pickles to the pasta and stir to combine.
- In a separate, small bowl, combine all the dressing ingredients and stir until well-combined. Pour over the pasta salad and stir gently to coat everything well.
- Cover and refrigerate for at least one hour, for the best flavor. It can be eaten right away at room temp, as well. Dressing will thicken if you refrigerate leftovers (or refrigerate for a long time before eating) but it will still be delicious!
Nutrition
Serving: 0.5cup | Calories: 258kcal | Carbohydrates: 34g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 702mg | Potassium: 151mg | Fiber: 2g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg
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