Description
This Dill Pickle Pasta Salad is a tangy and creamy dish perfect for gatherings or a refreshing side. Featuring rotini pasta tossed in a zesty ranch and dill pickle dressing, combined with crunchy pickles, fresh dill, red onions, and crispy bacon, it’s a unique salad that’s both flavorful and satisfying.
Ingredients
Scale
Pasta
- 12 oz uncooked rotini pasta
Dressing
- 1 tbsp ranch seasoning mix
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- 2 tbsp dill pickle juice
- Pinch of black pepper
- ¼ tsp granulated sugar
Mix-ins and Garnish
- 1–2 tbsp fresh dill, chopped (plus extra for garnish)
- ¼ cup red onion, diced (plus extra for garnish)
- ½ cup baby dill pickles, sliced (plus extra for garnish)
- 6 slices cooked bacon, crumbled (plus extra for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Once cooked, rinse the pasta under cold water to stop the cooking process and drain well.
- Prepare the Dressing: In a large mixing bowl, whisk together the plain Greek yogurt, mayonnaise, dill pickle juice, ranch seasoning mix, granulated sugar, and a pinch of black pepper until the mixture is smooth and well combined.
- Toss Pasta with Dressing: Add the cooled and drained pasta into the bowl with the dressing. Toss thoroughly to ensure every piece of pasta is evenly coated with the tangy dressing.
- Fold in Mix-ins: Gently fold in the diced red onion, sliced baby dill pickles, chopped fresh dill, and crumbled cooked bacon, distributing them evenly without breaking down the ingredients.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld and the salad to chill.
- Garnish and Serve: Before serving, give the salad a quick stir. Garnish with extra fresh dill, additional sliced pickles, diced red onions, and crumbled bacon as desired for a visually appealing and flavorful finish.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes, but it can be made several hours ahead.
- You can substitute turkey bacon for a leaner option if preferred.
- If you don’t have baby dill pickles, regular dill pickles sliced thinly work well.
- Use low-fat mayonnaise or Greek yogurt for a lighter version of the dressing.
- Adjust the ranch seasoning to taste, especially if your mix is salty.
