1 box (16 oz) rotini pasta
1/3 cup dill pickle juice (from the pickle jar)
2 cups chopped baby dill pickles
1 block (8 oz) Colby Jack cheese, cubed small
1 small white onion, finely chopped
Creamy Dill Dressing
1 cup mayonnaise
1/2 cup sour cream
1/3 cup dill pickle juice (from the pickle jar)
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1/4 teaspoon salt
Instructions
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 teaspoon, give or take.
Drain pasta and rinse with cold water. Add 1/3 cup of the pickle juice to the drained and rinsed pasta and let it sit while you prepare the rest.
(Move the pasta from the colander into a mixing bowl and then add the pickle juice)
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. Add it to a large bowl along with the chopped pickles, cheese, and white onion.
In small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refrigerate it for 1-2 hours.
I would recommend not making this too far ahead of time. For best results serve this salad within a few hours of making it. Either right away or after the refrigeration time. Leftovers do keep well in the fridge (are still delicious) but the dressing thickens up and it's not as "creamy" as when you first make it.
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Your work is so full of useful information.
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