Dill Pickle Pasta Salad

5 from 1 vote

This Dill Pickle Pasta Salad is a creamy, tangy side dish loaded with crispy bacon, cheddar, and a ranch-dill dressing with a double hit of pickle juice. Quick to prep, full of flavor, and even better after chilling, it’s perfect for BBQs, potlucks, and make-ahead meals.

Prep Time20

Cook Time2

Total Time2 20

Course: Side Dish

Cuisine: American

Keyword: Dill Pickle Pasta Salad

Servings:

Calories: 512kcal

Author: Ryan Allen

Equipment

Glass Mixing Bowls

Ingredients

16 ounces medium shells
6 slices thick-cut bacon
1 ½ cups dill pickles chopped
1 ½ cups cheddar cheese diced
¼ cup green onions diced

Dill Dressing

1 ½ cups mayonnaise
1 cup sour cream
¼ cup dill pickle juice
1 ounce packet ranch seasoning
1 tablespoon fresh dill chopped

Instructions

Bring a large pot of water to a boil. Cook the pasta according to the package directions until al dente. Drain, rinse with cold water, and set aside.
Heat a large skillet over medium high heat. Add the bacon and cook until crispy. Remove from the skillet, chop, and set aside.
Add mayonnaise, sour cream, ¼ cup dill pickle juice, ranch seasoning, and fresh dill to a bowl. Mix until well combined.
Add the cooked pasta to a large bowl. Pour in a ¼ cup of pickle juice and toss until evenly coated.
Add the cooked pasta, dill pickles, cheddar cheese, green onions, bacon, and sauce to a large bowl. Toss to coat.
Chill in the refrigerator for at least 2 hours. Garnish with dill pickles and dill before serving.

Notes

Cook the pasta just until al dente, so it holds its shape and doesn’t turn soft in the salad.
Chill for at least 2 hours so the flavors fully develop and blend together.
Cook the bacon until extra crisp so it keeps some texture in the salad.
Give it a quick stir before serving and add a little extra dressing if it looks dry.
If you don't like the texture of the cubed cheese, shred it instead.

Nutrition