Prep Time: 30 mins | Chill Time: 2 hrs | Total Time: 2 hrs 30 mins | Yield: 12 Servings
This Dill Pickle Pasta Salad is my ultimate comfort food! I am so psyched to share this recipe with you today because I am sure that you and your loved ones are going to love it! You can add more ingredients to this if you like. You are more than welcome to do so! Okay, enough with the long introduction. Have a blessed day, everyone, and I hope you are all well today. Enjoy!
Ingredients:
1 block (8 ounces) Colby Jack cheese cubed small
1/3 c dill pickle juice from the pickle jar
1 small white onion finely chopped
1 box (16 ounces) rotini pasta
2 c chopped baby dill pickles
Creamy Dill Dressing
1/3 c dill pickle juice from the pickle jar
2 tbsp chopped fresh dill (or 1 tbsp dried dill)
1/4 tsp salt
1/2 c sour cream
1/4 tsp pepper
1 c mayonnaise
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and a bit of salt, then cook until al dente. Drain and rinse with cold water to stop the cooking process.
Transfer the pasta into a large bowl. Add 1/3 cup of pickle juice, then toss until well mixed.
Roughly chop the cheese and dill pickles into small pieces. Mince the onion.
Drain the pasta once more, then add cheese, white onion, and pickles. Stir until well blended.
Add all the ingredients for the dressing into a mixing bowl, then stir until well blended.
Pour the mixture on top of the pasta salad, then stir until well mixed.
Place it inside the fridge to chill for about 2 hours.
Serve chilled and enjoy!
Nutrition Facts:
Calories: 294kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 583mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
