Go Back Email Link
–+ servings
Dill Pickle Pasta Salad with Bacon and Cheese
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
This creamy dill pickle pasta salad is packed with bacon, cheese, and tangy pickles. Perfect for summer picnics and potlucks—easy to make ahead.
Pin Recipe Print Recipe
Dill pickle pasta salad in a white bowl.
Prep Time15 minutes
Cook Time9 minutes
other time1 hour
Prep Time1 hour 24 minutes
servings8

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

  1. 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
  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 until al dente.
    16 Ounces (453 ⅗ Gram) gemelli pasta
  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.
    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
  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.
    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
  8. Chill for at least one hour before serving for best flavor results. 

Nutrition

Serving: 1 | Calories: 513kcal | Carbohydrates: 24g | Protein: 31g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Cholesterol: 91mg | Sodium: 1504mg | Fiber: 2g | Sugar: 4g

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!
 
CourseSide Dishes
CuisineAmerican
Keyworddill pickle pasta salad recipe, pasta salad recipe, summer pasta salad recipe
QR Code linking back to recipe