Tangy creamy pasta salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
1 small white onion, chopped finely
02 -
2 cups baby dill pickles, diced small
03 -
1/3 cup pickle juice (straight from the jar)
04 -
1 box (16 oz) rotini noodles
05 -
1 block (8 oz) Colby Jack cheese, cut into little cubes
→ Creamy Dill Sauce
06 -
1/2 cup sour cream
07 -
1/3 cup pickle juice (straight from the jar)
08 -
1 cup mayo
09 -
1/4 teaspoon ground black pepper
10 -
1/4 teaspoon sea salt
11 -
2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
# Instructions:
01 -
Follow the cooking directions on the pasta box. Toss a teaspoon of salt into the boiling water before adding the noodles.
02 -
Drain and rinse the cooked pasta under cold water. Toss it into a large bowl and mix in 1/3 cup of pickle juice. Stir it, and let it soak while you prep the other ingredients.
03 -
Cut the pickles and cheese into tiny cubes. Finely dice the white onion.
04 -
Drain the pasta that's been soaking up the pickle juice. Put it back into the big mixing bowl, then add in the chopped pickles, diced cheese, and onion. Give it all a good mix.
05 -
In a smaller bowl, stir together all the dressing ingredients. Pour the dressing over the pasta and gently mix everything to coat evenly.
06 -
You can eat it immediately, but if you like it cold, cover it and pop it in the fridge for 1-2 hours before serving.
# Notes:
01 -
It’s best enjoyed within a few hours of making it. Leftovers are fine the next day but the creamy texture changes a bit as the dressing thickens in the fridge.
02 -
Choose any type of dill pickles you like! The baby ones are my favorite since they’re already small and quick to chop.
03 -
Go with full-fat mayo for better taste and texture. I usually stick with Best Foods or Hellman’s.
04 -
If you’re into spicy food, toss some cayenne pepper into the dressing for a little extra kick.
05 -
Rotini pasta and Colby Jack cheese seem to work the best here, but feel free to swap with other types if you’re experimenting.