Looking for a unique twist on a classic pasta salad? This Dill Pickle Pasta Salad combines tangy pickles, crispy bacon, and creamy dressing for a dish that’s as bold as it is delicious. With sharp cheddar cheese, fresh dill, and a hint of spice, this recipe is a guaranteed hit for potlucks, barbecues, or any gathering where you want to impress.
The first time I made this Dill Pickle Pasta Salad, I wasn’t sure how it would go over. But the moment my husband tasted it, he said, “Why haven’t you made this before?” It’s become such a favorite in our house that even our kids (pickle skeptics!) request it at every summer cookout. It’s so good that one family friend even called me for the recipe mid-bite! It’s a dish that’s equal parts nostalgic and surprising, and it never lasts long once served.
Why This Dill Pickle Pasta Salad Stands Out
- Zesty Flavor Explosion: Tangy dill pickles, sharp cheddar cheese, and a creamy dressing pack every bite with bold flavors.
- Perfect Texture Combo: The crispy bacon, crunchy pickles, and tender pasta create a delightful mix of textures.
- Crowd-Pleasing Appeal: It’s a unique take on pasta salad that’s a guaranteed hit at parties and picnics.
- Make-Ahead Convenience: Perfect for prepping ahead of time and letting the flavors meld in the fridge.
Ingredients:
For the Salad:
- 450 g (16 oz) short pasta (rotini, elbows, or shells)
- 6 slices thick-cut bacon, diced
- 80 ml (⅓ cup) dill pickle juice
- 475 ml (2 cups) dill pickles, chopped
- 475 ml (2 cups) sharp cheddar cheese, cubed
- 240 ml (1 cup) red onion, diced
For the Dill Dressing:
- 360 ml (1½ cups) mayonnaise
- 120 ml (½ cup) sour cream
- 80 ml (⅓ cup) dill pickle juice
- 2 tbsp fresh dill, chopped
- 3 g (½ tsp) salt
- 3 g (½ tsp) black pepper
- 0.6 g (¼ tsp) cayenne pepper
Directions:
- Cook the Pasta: In a large pot, boil water and cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- Prepare the Bacon: Heat a large skillet over medium-high heat. Add the diced bacon and cook until crispy. Remove the bacon and place it on a paper towel to drain excess grease.
- Toss the Pasta: Add the cooked pasta to a large mixing bowl. Pour in the dill pickle juice and toss to coat evenly.
- Combine the Salad: Mix in the chopped dill pickles, cubed cheddar cheese, diced red onions, and crispy bacon. Stir until well combined.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, dill pickle juice, chopped dill, salt, black pepper, and cayenne pepper until smooth.
- Assemble the Salad: Pour the dressing over the pasta mixture and stir until everything is evenly coated.
- Chill and Serve: Refrigerate the salad for at least 1 hour before serving to let the flavors meld together.
Notes:
- Make-Ahead Tip: This salad can be prepped in advance, but for the best results, add the dressing no more than an hour before serving to keep it fresh and creamy.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. If the dressing absorbs into the pasta, stir in a few tablespoons of mayonnaise to refresh it.
- Customization: For added crunch, try tossing in diced celery or shredded carrots. You can also substitute turkey bacon or omit it for a vegetarian-friendly version.