Dill Pickle Pasta Salad
This Dill Pickle Pasta Salad is a creamy, tangy pasta salad recipe made with rotini pasta, crunchy pickles, bacon, and a simple homemade dressing. It’s an easy side dish made with just a few ingredients that’s great for busy days.
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I like to make this pasta salad for summer gatherings, potlucks, and weekend barbecues. It’s also great for meal prep since it tastes even better after chilling in the fridge for a bit.
This is best served with grilled chicken and a fresh fruit salad for a simple, well-balanced meal.
How to Make Dill Pickle Pasta Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1.Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Rinse under cold water and drain.
2. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, ranch seasoning, sugar, and black pepper until smooth.
3. Add the cooked pasta to the bowl and toss until evenly coated.
4. Fold in the red onion, pickles, fresh dill, and bacon.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, give the salad a quick stir and garnish with extra dill, pickles, onion, and bacon if desired.
Serve & Enjoy!
Important Recipe Notes
- For the best texture, cook the pasta just until al dente so it doesn’t get too soft after mixing and chilling.
- Rinsing the pasta with cold water helps stop the cooking and keeps the salad nice and cool.
- Letting the pasta salad chill for at least 30 minutes really helps the flavors blend together—don’t skip this step if you can.
- You can make this up to a day ahead, which makes it perfect for parties or busy days.
- If the salad seems a little dry after chilling, just stir in a splash of pickle juice or a spoonful of mayo to freshen it up.
- Adjust the amount of dill and pickle juice based on how tangy you like it.
- For extra crunch, add the bacon right before serving so it stays nice and crisp.
Dill Pickle Pasta Salad
Ingredients
- 12 oz uncooked rotini pasta
- 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
- 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
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Rinse under cold water and drain.
- In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, ranch seasoning, sugar, and black pepper until smooth.
- Add the cooked 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.
