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.
