Dill Pickle Pasta Salad (Print-Friendly Version)
Classic dill pickle pasta tossed in creamy dressing with cheddar, bacon, and crunchy pickles. Bold, fresh flavors in minutes.
# Ingredients:
→ Salad
01 -
0.75-1 lb rotini pasta, about 4 cups
02 -
8 oz bacon, see notes
03 -
1/2 cup cheddar cheese, shredded or cubed
04 -
2 cups dill pickles, chopped, about 7 whole pickles
→ Ranch Style Dressing
05 -
1/3 cup mayonnaise
06 -
1/3 cup pickle juice
07 -
1/3 cup sour cream, see notes
08 -
2 Tbsp fresh dill, chopped
09 -
2 tsp dried dill
10 -
1 tsp onion powder
11 -
1 tsp garlic powder
12 -
1/2 tsp cracked black pepper
# Steps:
01 -
Start the bacon and cook to your preference. Bake in the oven at 350ºF for 20-25 minutes or pan fry. Once cooked, chop the bacon.
02 -
Cook the pasta al dente according to package instructions. Drain and rinse under ice-cold water to cool it down.
03 -
In a medium bowl, mix mayonnaise, sour cream, pickle juice, fresh dill, dried dill, onion powder, garlic powder, and black pepper until combined. Set aside.
04 -
In a large salad bowl, combine the cooled pasta, dill pickles, cheese, bacon, and prepared dressing. Toss well to coat evenly.
05 -
Serve immediately or refrigerate. Reserve 1/4 cup of dressing for serving or rehydrate the salad later by mixing sour cream with additional pickle juice.
# Notes:
01 -
Save extra dressing to serve with the salad if preparing it in advance, as the pasta will absorb the dressing.
02 -
You can use Greek yogurt instead of sour cream for a healthier option or omit bacon and cheese for reduced calories.