Description
A refreshing pasta salad with a creamy dill dressing, perfect for any occasion.
Ingredients
Scale
- 8 oz short cut pasta
- 1 cup mayonnaise (divided)
- 1/2 cup sour cream
- 1/4 cup pickle juice
- 1 teaspoon dried dill
- 1/4 teaspoon paprika
- to taste salt and pepper
- 3/4 cup diced dill pickles
- 4 oz Colby Jack cheese (cut into small cubes)
- 3 tablespoons minced onion
Instructions
- Bring a pot of water to a boil. Salt generously, then add the pasta. Cook according to the package directions until al dente. When done, drain and rinse under cold water to stop the pasta from cooking. Set aside.
- In a large bowl, combine 2/3 cup of the mayonnaise, the sour cream, pickle juice, paprika, and dill. Add salt and pepper to taste.
- Add the cooked pasta to the dressing, along with the pickles, cheese, onion, and dill. Stir to combine. Cover and refrigerate for at least 2 hours.
- Before serving, stir in the remaining 1/3 cup of mayonnaise. Serve cold.
Notes
- This pasta salad can be made a day in advance for better flavor.
- Feel free to add other ingredients like cherry tomatoes or bell peppers for added crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg