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.
How do you get the beautiful green color in the ranch dressing?
I took one extra step and used my Blendtec blender to blend together the ranch dressing ingredients. The power of the blender took the fresh dill and made the dressing a lovely green color. You are welcome to whisk or stir the dressing together but to get the green hue throughout, blend for 30 seconds. If you would like a Blendtec blender at 25% off, use code: STG25 at Blendtech.com when you check out. Restrictions apply.
What else an I add to dill pickle salad to make it extra delicious?
While this recipe is fabulous on its own I am always looking to make recipes unique and delicious. I think additions of pitted kalamata olives, corn kernels or pepperoni slices would be delicious. Start with 1/4 cup of your favorites and see how you like it!
What ingredients are in dill pickle pasta salad?
- gemelli pasta
- thick-cut bacon
- cherry tomatoes, sliced in half
- Colby Jack cheese, diced in 1/4-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:
- 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.
- While the bacon is cooking, bring a large pot of salted water to a rapid boil.
- Add pasta and cook according to package directions until al dente.
- 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.
- 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.
- 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:
I recommend a Gemelli pasta because it holds the dressing beautifully in the twists. If you do not have Gemelli on hand, campanelle, fusilli, rotini, radiatori or Pipe rigate would make a good substitution.
You know I am going to suggest you use your own homemade dill pickles, but I know not everyone has them sitting in their pantry. I would suggest using a local dill pickle brand or the brand your family loves. The dill pickle spears work well in addition to whole dill pickles and mini dill pickles. I would shy away from slicked dill pickle chips as they don’t hold up well in this pasta salad. 
I will make this recipe the night before if I remember! But I have also been known to make it fresh and serve it right away. I have found that the optimal time to make this pasta salad ahead of serving is one to 4 hours. This gives the pasta the opportunity to soak up all the delicious dill ranch dressing.
Pin to Pinterest:
More Pasta Dish Recipes
Ham and Pineapple Pasta Salad | Dill Pickle Pasta Salad | Ricotta Gnocchi | Pumpkin Ravioli |
Dill Pickle Pasta Salad Recipe
Ingredients
- 16 ounces gemelli pasta
- 1 pound thick-cut bacon sliced into 1/2-inch pieces
- 1 pint cherry tomatoes sliced in half
- 8 ounces colby-jack cheese diced in 1/4-inch cubes
- 1/2 cup kosher dill pickles chopped
Dill Pickle Ranch Dressing
- 1/2 cup sour cream
- 1/2 cup fresh dill chopped
- 1/4 cup pickle juice from jar of kosher dill pickles
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and pepper
Instructions
- In a large skillet over medium-high heat, cook the bacon until crispy.Drain on paper towels to remove excess grease.
- 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.
- 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.
- 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.
- Chill for at least one hour before serving for best flavor results.
Notes
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Shadi Hasanzadenemati says
Lovely! This would be perfect for a weekend gathering!
wilhelmina says
This is so good! I will be making this one over and over!
Sarah says
I am so glad you liked it! This recipe is a favorite every time I serve it!
Sarah says
I am taking it to a picnic this weekend. I couldn’t agree more.