Dill Pickle Pasta Salad (Print Version)
Tangy dill pickles, cheddar, and bacon blend with creamy dressing over rotini pasta for a flavorful side.
# Ingredients:
Pasta
01 -
8 ounces rotini pasta
Dairy
02 -
1 cup diced cheddar cheese
03 -
3/4 cup mayonnaise
04 -
1/4 cup sour cream
Produce & Pickles
05 -
1 1/2 cups diced dill pickles
Meat
06 -
1 cup bacon crumbles
Herbs & Seasonings
07 -
1 teaspoon dried dill
08 -
2 tablespoons ranch seasoning
09 -
1/4 cup pickle juice
# Instructions:
01 -
Prepare the rotini pasta according to the package instructions until al dente.
02 -
In a small bowl, combine mayonnaise, sour cream, ranch seasoning, and pickle juice. Stir until a smooth dressing forms.
03 -
Drain and rinse the cooked pasta with cold water to stop cooking and cool. Transfer pasta to a large mixing bowl, then add diced pickles, cheddar cheese, bacon crumbles, and dried dill.
04 -
Pour the dressing over the pasta mixture and toss until everything is evenly coated. Refrigerate for 4 to 6 hours before serving.
# Notes:
01 -
If the salad seems dry, stir in extra mayonnaise mixed with ranch seasoning or a splash of pickle juice to achieve your preferred consistency. Taste before serving and adjust dried dill to enhance the dill flavor.