This dill pickle pasta salad is the ultimate summer side dish, perfect for picnics, BBQs, and potlucks. With its creamy homemade dill ranch dressing, crispy bacon, and tangy pickles, it's a crowd-pleaser that's easy to make ahead of time.
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.
Ingredients:
Recipe Card?
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Flavor Tips
Add-ins like olives, corn, or pepperoni can make this salad even more flavorful. (Start with ¼ cup of your favorites and see how you like it!)
For a lighter version, substitute Greek yogurt for sour cream.
Dill Pickle Pasta Salad Directions:
Whether you're a dill pickle lover or just looking for a refreshing cold pasta salad, this recipe is sure to become a favorite. Plus, it's versatile-add corn, olives, or pepperoni for a unique twist!
Crisp The Bacon
Cook the bacon in a skillet over medium heat until golden and crispy, about 8-10 minutes. Drain on paper towels.
Boil Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Rinse under cold water and drain.
Make Dressing
In a small bowl, whisk together mayonnaise, sour cream, pickle juice, fresh dill, garlic powder, onion powder, salt, and pepper.
Toss To Combine
In a large bowl, combine the cooked pasta, crispy bacon, cherry tomatoes, cheese, and pickles. Pour the dressing over the salad and toss until evenly coated.
Chill and Serve
Refrigerate for at least 1 hour before serving to let the flavors meld.
this is a variation of a recipe found at HuffPost.
Frequently asked questions, answers and tips:
Gemelli, fusilli, or rotini are great options because they hold the dressing well.
Yes! This salad tastes even better after chilling for a few hours.
Absolutely! Cheddar, Monterey Jack, or even feta would work well.
Rinse the cooked pasta under cold water and toss it with a little olive oil before adding the dressing.
Ingredients
- 16 Ounces (453 ⅗ Gram) gemelli pasta
- 1 Pound (453 ⅗ Gram) thick-cut bacon sliced into ½-inch pieces
- 1 pint (473 ⅙ ml) cherry tomatoes sliced in half
- 8 Ounces (226 ⅘ Gram) colby-jack cheese diced in ¼-inch cubes
- ½ Cup (71 ½ Gram) kosher dill pickles chopped
Dill Pickle Ranch Dressing
- 1 Cup Mayonnaise
- ½ Cup (115 Gram) Sour Cream
- ½ Cup (23 ½ Gram) fresh dill chopped
- ¼ Cup (59 ⅐ Gram) pickle juice from jar of kosher dill pickles
- ¼ Cup (61 Gram) milk
- 1 Teaspoon (1 Teaspoon) Garlic Powder
- 1 Teaspoon (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.1 Pound (453 ⅗ Gram) 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 (453 ⅗ Gram) 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 (115 Gram) Sour Cream, ½ Cup (23 ½ Gram) fresh dill, ¼ Cup (59 ⅐ Gram) pickle juice from jar of kosher dill pickles, ¼ Cup (61 Gram) 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 (453 ⅗ Gram) gemelli pasta, 1 Pound (453 ⅗ Gram) thick-cut bacon, 1 pint (473 ⅙ ml) cherry tomatoes, 8 Ounces (226 ⅘ Gram) colby-jack cheese, ½ Cup (71 ½ Gram) kosher dill pickles
- Chill for at least one hour before serving for best flavor results.
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!
Shadi Hasanzadenemati says
Lovely! This would be perfect for a weekend gathering!
Sarah says
I am taking it to a picnic this weekend. I couldn't agree more.