Dill Pickle Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 -16 oz. box rotini pasta
1/3 c. dill pickle juice (from the pickle jar)
2 c. chopped baby dill pickles (or more that is what we do)
1- 8 oz. block colby jack cheese, cubed small
1 small white onion, finely chopped
CREAMY DILL DRESSING
1 c. mayonnaise
1/2 c. sour cream
1/3 c. dill pickle juice (from the pickle jar)
2 T. chopped fresh dill or 1 T dried dill
1/4 tsp. salt
1/4 tsp. pepper
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Directions: |
Directions:Cook pasta according to package directions. Don't forget to add some salt to the boiling water before adding the pasta. I add about 1 tsp. give or take.
Drain pasta and rinse with cold water. Move the pasta from the colander to a mixing bowl.
Add 1/3 c. of pickle juice to drained and rinsed pasta and let it sit while you prepare the rest.
Chop the dill pickles, and cheese into small cubes/pieces/ Finely chop the white onion.
Drain the pasta again that was sitting in the pickle juice. Addit to a large bowl along with the pickles, cheese and white onion.
In a small bowl, combine all the dressing ingredients and pour over pasta salad. Stir everything to combine well. Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refigerate for 1-2 hours. |
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Personal
Notes: |
Personal
Notes: Our family really likes this dish but we are pickle lovers.
I would recommend not making this too far ahead of time. For best results serve within a few hours of making it. Either right away or after refigeration time. Leftovers do keep well in the refrigerator and are still delicious, but the dressing thickens up and it is not as creamy as when you first make it.
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