CommonGround Nebraska Volunteer Megan Horak shares her Dill Pickle Salad Recipe with Pure Nebraska viewers.
Ingredients
- 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
- 1/4 Teaspoon Pepper
Instructions
- Cook the pasta according to the package directions. Before adding the pasta, add salt to the boiling water—I added about 1 teaspoon.
- When the pasta is done cooking, drain it and rinse it with cold water. Transfer the rinsed cooked pasta to a mixing bowl and pour 1/3 cup of pickle juice over it. Stir to combine. Let it sit while you prepare the rest.
- Chop the dill pickles and cheese into small cubes. Finely chop the white onion.
- Drain the pasta again that was sitting in the pickle juice. Add it back to the mixing bowl. Add in the pickles, cheese, and white onion. Stir to combine.
- In a small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. The salad can be eaten right away, but I prefer it cold. If you do, 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, but the dressing thickens up, and it's not as creamy as when you first make it.
Video
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