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Dill Pickle Pasta Salad
Greta

Dill Pickle Pasta Salad (Creamy & Tangy)

Creamy, tangy, loaded with pickles. This is the pasta salad that pickle people have been waiting for.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 16 oz. pasta cooked and cooled
  • 2 c. dill pickles chopped into quarters
  • 1 8 oz. block Colby Jack cheese cubed
  • 1 c. mayonnaise
  • ½ c. sour cream
  • ⅓ c. dill pickle juice from the jar
  • 2 T. fresh dill chopped
  • Salt and pepper to taste

Method
 

  1. Cook pasta according to package directions in generously salted water. Drain and rinse under cold water until completely cool.
  2. Transfer the cooled pasta to a large mixing bowl. Add the chopped pickles, cubed Colby Jack, mayonnaise, sour cream, and fresh dill.
  3. Pour in the pickle juice and toss everything together until evenly coated. Season with salt and pepper to taste.
  4. Refrigerate for at least 1 hour before serving. The longer it sits, the better it gets.
  5. Taste and adjust seasoning before serving. Add a splash more pickle juice if you want it tangier.

Notes

This pasta salad keeps in the refrigerator for up to 4 days. It may thicken as it sits. Stir in a splash of pickle juice or a spoonful of mayo to loosen it back up before serving.