A Tangy, Creamy Side with Bold Pickle Flavor

This Dill Pickle Pasta Salad is a zesty, creamy dish that layers diced dill pickles, smoky bacon, and sharp cheddar into a rich dressing made with mayonnaise, sour cream, and pickle juice. With a refreshing dill finish and a touch of ranch seasoning—it’s a standout side for picnics, potlucks, or backyard barbecues.

A tangy twist on classic pasta salads—perfect for pickle lovers!


Why You’ll Love This Recipe:

  • 🥒 Bold Pickle Flavor: Diced pickles and pickle juice deliver a tangy, briny bite.
  • 🧀 Cheesy Goodness: Cheddar adds richness and depth to every forkful.
  • 🥓 Bacon Boost: Adds smoky crunch and texture for extra indulgence.
  • ⏱️ Quick & Easy: Just mix, toss, and chill—no cooking required after pasta is boiled.
  • 🎉 Great for Sharing: Ideal at summer cookouts, family dinners, or school events.

Ingredients (Serves 6–8):

For the Salad:

  • 12 oz (340g) rotini or elbow pasta , cooked al dente and rinsed cold
  • 2 cups (300g) diced dill pickles (about 8–10 medium pickles)
  • 8 oz (225g) cheddar cheese , diced (or mozzarella, goat cheese, or vegan cheese)
  • ½ cup (60g) crispy bacon , chopped (optional – turkey or vegan bacon works too)

For the Dressing:

  • 1 cup (240g) mayonnaise (or vegan mayo)
  • ½ cup (120g) sour cream (or Greek yogurt for lighter version)
  • 1 packet (1 oz) ranch dressing mix (or 2 tbsp dried herbs + 1 tsp garlic powder)
  • 1 cup pickle juice (from jar – adds bold tang and moisture)
  • 1 tsp dill weed (or fresh dill for extra brightness)

Instructions:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Add rotini and cook until al dente (about 8–10 minutes).

Drain and rinse with cold water to stop cooking. Set aside to cool completely.

Tip: Don’t skip rinsing—this keeps pasta from clumping and cools it quickly.


Step 2: Make the Tangy Dressing

In a bowl, whisk together:

  • Mayonnaise
  • Sour cream
  • Ranch dressing mix
  • Pickle juice

until smooth and slightly thickened.

Pro Tip: Adjust pickle juice to taste—more for stronger tang, less for milder flavor.


Step 3: Combine Everything

In a large mixing bowl, add:

  • Pasta
  • Diced pickles
  • Cheddar cheese
  • Chopped bacon

Pour the dressing over the top and toss until fully coated.

Cover and refrigerate for 30 minutes to 1 hour to allow flavors to meld.


Step 4: Finish with Fresh Dill

Before serving, stir in dill weed for a final herbal punch.

Adjust seasoning with salt, pepper, or extra ranch mix if needed.

Serve chilled or at room temperature.

Each bite brings together:

  • Tangy, briny dill pickle chunks
  • Rich, creamy cheesy pasta base
  • Smoky, crunchy bacon bits
  • And that fresh, herbaceous dill finish

Tips for Success:

  • 🥣 Use Cold Pasta: Rinsing with cold water ensures a firm texture and prevents mushiness.
  • 🥒 Add More Pickles: Stir in extra pickle relish or chopped onions for extra briny pop.
  • 🧀 Cheese Swap Magic: Try pepper jack, Swiss, or vegan cheese for different finishes.
  • 🥄 Dressing Hack: Thin the dressing with a splash of milk or water if too thick.
  • ❄️ Meal Prep Friendly: Keeps well in the fridge for 3–4 days—store dill separately for best freshness.

Serving Suggestions:

  • Pair with grilled chicken, burgers, or pulled pork for a full meal.
  • Great at picnics, potlucks, or as a topping for baked potatoes.
  • Ideal with lemonade, beer, or a crisp white wine.

Nutritional Information (per serving, makes 8 – approximate):

(With regular mayo and cheddar – per serving)

  • Calories: ~400 kcal
  • Protein: ~10g
  • Carbohydrates: ~30g
  • Fat: ~25g
  • Fiber: ~1g
  • Sugar: ~4g

This Dill Pickle Pasta Salad proves that pasta doesn’t have to be boring to be unforgettable. With its tangy pickle punch, creamy dressing, and smoky bacon finish—it’s a must-make for lovers of bold, zesty side dishes.

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