Dill Pickle Pasta Salad (Print Version)
# Ingredients:
01 -
12 ounces rotini pasta
02 -
8-ounce block medium cheddar cheese, diced
03 -
2 cups dill pickles, diced
04 -
1 packet ranch dressing seasoning mix
05 -
1 cup mayonnaise
06 -
½ cup sour cream
07 -
1 cup pickle juice
08 -
½ cup cooked bacon, chopped
09 -
1 teaspoon dried dill weed
# Instructions:
01 -
Cook rotini pasta according to package directions until al dente. Drain and immediately rinse under cold water, stirring occasionally, until the pasta has cooled completely to room temperature. This prevents the pasta from getting mushy.
02 -
Add the cooled pasta to a large mixing bowl and set aside while you prepare the dressing.
03 -
In a medium bowl, whisk together mayonnaise, sour cream, pickle juice, and ranch dressing seasoning until smooth and well combined. The pickle juice adds that signature tangy flavor!
04 -
Add the diced pickles, diced cheddar cheese, and chopped bacon to the bowl with the pasta. Pour the ranch dressing mixture over everything.
05 -
Sprinkle the dried dill weed over the salad, then gently toss everything together until the pasta and ingredients are evenly coated with the creamy dressing.
06 -
Cover the bowl and refrigerate for 4-6 hours before serving. This chilling time allows all the flavors to meld together and makes the salad taste even better.
07 -
Give the salad a quick stir before serving, as the dressing may settle. Serve chilled as a side dish or light meal.
# Notes:
01 -
Cool the pasta completely to prevent the dressing from getting thin
02 -
The pickle juice is key - it adds the perfect tangy flavor
03 -
Cook bacon until crispy for the best texture contrast
04 -
This tastes even better the next day after the flavors have time to blend
05 -
Cut the cheese and pickles into similar-sized pieces for the best bites