Dill Pickle Pasta Salad
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Dill Pickle Pasta Salad is an easy, creamy pasta salad recipe that can be made ahead of time or ready in just 45 minutes. The combination of pickles, bacon, and fresh dill makes every forkful satisfying. It’s an easy side dish perfect for barbecues, potlucks, or easy weeknight dinners.
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Every summer needs at least one go-to pasta salad, and this Dill Pickle Pasta Salad earned that spot for me. If you are a pickle fan, this one is a no-brainer, tbh.
If you’re looking for more ways to use your pickles, check out my Kool Aid Pickles, Fried Pickle Dip or Ham and Pickle Roll Ups.
Why I love this recipe
- Creamy and tangy – Every bite is smooth, bright, and packed with pickle flavor, making this salad hard to resist.
- Uses easy ingredients – Everything I need comes straight from my regular grocery list.
- Make-ahead friendly – I love that I can prep it in advance and let it chill until serving time, which makes entertaining so much easier.
Ingredients
- rotini pasta
- for the dressing: ranch seasoning mix, plain Greek yogurt, mayonnaise, dill pickle juice, black pepper, granulated sugar
- fresh dill
- red onion
- baby dill pickles
- cooked bacon
Step by step
- Bring a large pot of water to a boil. Cook the rotini according to package directions until al dente. Drain, then rinse under cold water.
- In a large bowl, mix the Greek yogurt, mayonnaise, pickle juice, ranch seasoning, sugar, and black pepper until the dressing is smooth and creamy.
- Add the cooled pasta and toss until every piece is coated in the dressing.
- Gently stir in the red onion, chopped pickles, fresh dill, and bacon.
- Cover the bowl and place it in the refrigerator for at least 30 minutes so the flavors come together.
- Give the salad a quick stir before serving and top with extra dill, pickles, onion, and bacon if you like.
Tips for Best Results
- Rinse the pasta well with cold water to stop the cooking process and keep it from turning mushy.
- Use baby dill pickles for the best texture since they are crunchier and more flavorful than larger varieties.
- Do not skip the chilling time. Letting the salad sit at least 30 minutes helps the pasta absorb the dressing and allows the flavors to come together.
- Save some bacon, dill, and pickles for garnish so the salad looks just as good as it tastes.
- Taste and adjust the seasoning before serving. You may want an extra splash of pickle juice for more tang.
- Make the salad a day ahead for even better flavor, then give it a good stir before serving.
Variations
There are plenty of ways to make it your own. Try swapping the rotini for bowtie pasta or penne if that’s what you have on hand. You can make it a bit healthier by using all Greek yogurt instead of mayonnaise, though I find the half-and-half ratio gives the best creamy texture.
If you’re feeding pickle fanatics like me, increase the pickle juice to three tablespoons and add even more chopped pickles. Some people love adding shredded cheddar cheese for extra richness, and I won’t stop you.
Serving suggestions
As a side dish at summer cookouts, serve alongside grilled burgers, BBQ Sausages, or barbecue chicken or grilled chicken. It’s also fantastic at potlucks because it holds up well at room temperature and feeds a crowd.
Storage
This Dill Pickle Pasta Salad can be kept in the refrigerator for up to 3 days in a sealed container. The flavor continues to build, but the bacon will soften the longer it sits. For the best texture, I suggest mixing in the bacon just before serving.
If needed, add a small splash of pickle juice or mayonnaise to refresh the dressing.
Freezing is not a good option for this recipe due to the change in texture when thawed.
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Dill Pickle Pasta Salad
- Total Time: 45 minutes
- Yield: 6 1x
Description
Looking for a bold side dish? Dill Pickle Pasta Salad brings together creamy dressing, bright pickle flavor, and hearty pasta for a crowd pleasing recipe.
Ingredients
- 12-ounces uncooked rotini pasta
- 1 tablespoon ranch seasoning mix
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- 2 tablespoons dill pickle juice
- pinch of black pepper
- ¼ teaspoon granulated sugar
- 1 ½ tablespoon 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 bacon, cooked and crumbled (plus extra for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, whisk together Greek yogurt, mayonnaise, pickle juice, ranch seasoning, sugar, and black pepper until smooth.
- Add the pasta to the bowl and toss until evenly coated.
- Fold in the red onion, pickles, fresh dill, and bacon.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a quick stir and garnish with extra dill, pickles, onion, and bacon if desired.
Notes
Best served chilled and can be made up to a day in advance.
Adjust dill and pepper to taste for a bolder flavor.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 363
- Sugar: 2.7 g
- Sodium: 406 mg
- Fat: 20.2 g
- Carbohydrates: 34.4 g
- Fiber: 1.8 g
- Protein: 10.2 g
- Cholesterol: 22 mg
