Description

This Dill Pickle Pasta Salad is a tangy and creamy summer side dish that combines al dente rotini pasta with a zesty dressing made from Greek yogurt, mayonnaise, dill pickle juice, and ranch seasoning. Enhanced with crunchy baby dill pickles, sharp red onion, fresh dill, and crispy bacon, this salad is refreshing and bursting with flavor. Perfect for picnics, potlucks, or a light lunch, it’s served chilled after a brief refrigeration to let all the flavors meld beautifully.

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

Salad Mix-ins

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)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Drain well to remove excess water.
Make Dressing: In a large mixing bowl, whisk together plain Greek yogurt, mayonnaise, dill pickle juice, ranch seasoning mix, granulated sugar, and a pinch of black pepper until the dressing is smooth and well combined.
Combine Pasta and 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 creamy dressing.
Add Mix-ins: Gently fold in diced red onion, sliced baby dill pickles, chopped fresh dill, and crumbled cooked bacon, distributing them evenly throughout the salad without breaking down the pasta.
Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld and intensify.
Serve and Garnish: Before serving, give the salad a gentle stir. Garnish with extra fresh dill, more sliced pickles, diced red onion, and crumbled bacon as desired for added flavor and visual appeal.

Notes

For best flavor, let the salad chill for at least 30 minutes, but it can be refrigerated for up to 24 hours.
Use high-quality dill pickles and fresh dill to enhance the flavor profile.
Can be made vegetarian by omitting bacon or substituting with vegetarian bacon alternatives.
Adjust the amount of pickle juice and ranch seasoning to taste for desired tanginess and seasoning.
Store leftovers covered in the refrigerator for up to 3 days.