Dill Pickle Pasta Salad

Chef's notes

Not a fan of an ingredient sub it out with these: Rotini Pasta< Sub any pasta you have on hand or favor (protein based pastas are also a healthy sub) Colby Jack Cheese<Sharp Cheddar,Pepper Jack, Mild Cheddar Baby Dill Pickles< If you only have sweet pickles on hand this will change the flavor profile. Fresh Dill< chives/green onion for a different flavor profile Sour Cream< sub for greek yogurt/mayonnaise. Add more or less for your desired consistency. White Onion< sub for red onion it will add color and a sharper flavor. Also you can sub with green onions for a milder bite. Skipping onion will not change the flavor profile much.

Details

• ⏲️ Prep time: 15 mins
• 🍳 Cook time: 10-15 mins

Ingredients

• 8 oz colby jack cheese (diced into 1/4 inch cubes)
• 1 box rotini noodles
• 1/3 cup dill pickle brine
• 2 cups chopped dill pickles (1/2 inch pieces)
• 1 small white onion (minced fine 1/4 inch pieces)
• 2 tbsp fresh dill (chopped or 1 tbsp dried)
• 1 cup mayonnaise
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/3 cup pickle brine
• 1/2 cup sour cream

Directions

1. Prep Ingredients:

Dice colby jack cheese into 1/4 inch cubes and put into a large bowl

Mince the white onion

Chop the dill pickles intoo 1/2 inch pieces

Measure out dill 2. Cook and Brine Pasta:

Bring Large pot of salted water to a boil and cook the rotini noodles according to the package directions until al dente

Drain noodles and rinse under cool water to stop the noodles cooking process

While the noodles are still warm, transfer to your large bowl and immediately pour in the dill pickle brine, stirring to distribute. 3. Make the Creamy Dressing:

While the noodles cool, prepare the dressing in a separate bowl.

Combine mayonnaise, sour cream, and pickle brine

Whisk together until combined

Add chopped or dried dill, salt, and pepper

Stir until evenly mixed 4. Combine Ingredients:

Drain any excess liquid from pasta

Add pickles, diced cheese, and minced onion to pasta

Pour the dressing over the top and fold it in 5. Chill and Serve:

Cover and refrigerate for 1-2 hours