Dill Pickle Pasta Salad Recipe

A wonderful balance of brine, crunch, salt and creaminess this pasta salad is make with a simple homemade dill ranch dressing that is also perfect as a dip for fresh vegetables. 

Cook ModeToggle to green to prevent your screen from going dark

Jump to Recipe Pin Recipe

This dill pickle pasta salad recipe is the perfect side dish for summer picnics. A wonderful balance of brine, crunch, salt and creaminess this pasta salad is made with a simple homemade dill ranch dressing that is also perfect as a dip for fresh vegetables. 

If you are a fan of dill, like I am, you are going to want to make dill pickle chex mix, fried pickles, or homemade seasoned ranch cheese crackers.

🥒 What ingredients are in dill pickle pasta salad?

• gemelli pasta
• thick-cut bacon
• cherry tomatoes, sliced in half
• Colby Jack cheese, diced in ¼-inch cubes
• kosher dill pickles, chopped
• mayonnaise
• sour cream
• fresh dill, chopped
• pickle juice from the jar of dill pickles
• milk
• garlic powder
• onion powder
• salt and pepper

Dill Pickle Pasta Salad Directions:

1. In a large skillet over medium-high heat, cook the bacon until crispy. Drain on paper towels to remove excess grease.  Sous vide bacon is perfect in this recipe. 
2. While the bacon is cooking, bring a large pot of salted water to a rapid boil.
3. Add pasta and cook according to package directions until al dente.
4. Rinse under cold water and drain excess water.
5. In a small bowl, whisk together mayo, sour cream, dill, pickle juice, milk, garlic powder, and onion powder. Season with salt and pepper.
6. Or for a greener color to the dressing, blend in a Blendtec blender for 30 seconds.
7. In a large pasta bowl, toss together the cooked pasta, cooked bacon, tomatoes, cheese and pickles. Pour the dressing over the pasta salad and toss until combined.
8. Chill for at least one hour before serving for the best flavor results. 

this is a variation of a recipe found at HuffPost. 

📝 Frequently asked questions, answers and tips:

• Ham and Pineapple Pasta Salad - the perfect ham and pineapple pasta salad recipe for using up leftover ham. Served it cold on a hot day for an easy side dish that everyone will love.
• Dill Pickle Pasta Salad -balance of brine, crunch, salt and creaminess this pasta salad is made with a simple homemade dill ranch dressing that is also perfect as a dip for fresh vegetables. 
• Ricotta Gnocchi - delicate, pillowy dumplings of ricotta cheese, four, egg york and salt, similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato.
• Pumpkin Ravioli - Easy to make with help from Wonton wrappers in place home homemade pasta sheets.

Dill Pickle Pasta Salad Recipe

Sarah Mock

A wonderful balance of brine, crunch, salt and creaminess this pasta salad is make with a simple homemade dill ranch dressing that is also perfect as a dip for fresh vegetables. 

5 from 5 votes

Pin Recipe Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep Time 15 mins

Cook Time 9 mins

Additional Time 1 hr

Total Time 1 hr 24 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Side Dishes

Cuisine American

Servings 8

Calories 513 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 16 ounces gemelli pasta
• ▢ 1 pound thick-cut bacon (sliced into ½-inch pieces)
• ▢ 1 pint cherry tomatoes (sliced in half)
• ▢ 8 ounces colby-jack cheese (diced in ¼-inch cubes)
• ▢ ½ cup kosher dill pickles (chopped)

Dill Pickle Ranch Dressing

• ▢ 1 cup Mayonnaise
• ▢ ½ cup sour cream
• ▢ ½ cup fresh dill (chopped)
• ▢ ¼ cup pickle juice from jar of kosher dill pickles
• ▢ ¼ cup milk
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ Kosher salt and pepper

US CustomaryMetric

Instructions

 

• In a large skillet over medium-high heat, cook the bacon until crispy.Drain on paper towels to remove excess grease. 
  1 pound thick-cut bacon
• While the bacon is cooking, bring a large pot of salted water to a rapid boil.
• Add pasta and cook according to package until al dente.
  16 ounces gemelli pasta
• Rinse under cold water and drain excess water.
• In a small bowl, whisk together mayo, sour cream, dill, pickle juice, milk, garlic powder and onion powder. Season with salt and pepper.
  1 cup Mayonnaise, ½ cup sour cream, ½ cup fresh dill, ¼ cup pickle juice from jar of kosher dill pickles, ¼ cup milk, 1 teaspoon garlic powder, Kosher salt and pepper, 1 teaspoon onion powder
• Or for a greener color to the dressing, blend in a blendtec blender for 30 seconds.
• In a large pasta bowl, toss together the cooked pasta, cooked bacon, tomatoes, cheese and pickles. Pour the dressing over the pasta salad and toss until combined.
  16 ounces gemelli pasta, 1 pound thick-cut bacon, 1 pint cherry tomatoes, 8 ounces colby-jack cheese, ½ cup kosher dill pickles
• Chill for at least one hour before serving for best flavor results. 

Notes

I think additions of pitted kalamata olives, corn kernels or pepperoni slices would be delicious. Start with ¼ cup of your favorites and see how you like it!

 

Nutrition

Serving: 1Calories: 513kcalCarbohydrates: 24gProtein: 31gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 16gCholesterol: 91mgSodium: 1504mgFiber: 2gSugar: 4g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Let us know how it was!

Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.