Dill Pickle Pasta Salad

Close up of Dill pickle salad being scooped up with a spoon.

Dill Pickle Salad was made for anybody who loves pasta salad and dill pickles. It's a combination of tender rotini pasta with crispy bacon pieces, pungent onions, cheese cubes, crunchy Dill pickles, and pickle juice, and a homemade creamy dressing.

Course Sides

Cuisine American

Keyword dill pickle, mexican pasta salad

Prep Time 20

Chill Time 1

Servings

Calories 514kcal

Author Wendie

Ingredients

16 ounce box short pasta Rotini, elbows, shells
6 slices thick cut bacon
1/3 cup dill pickle juice
2 cups chopped dill pickles
2 cups sharp cheddar cheese cut into small cubes
1 cup red onion diced

Dill Dressing

1 ½ cups Mayonnaise
½ cup sour cream
1/3 cup dill pickle juice
2 tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper

Instructions

Heat a large pot of water and boil the pasta to al dente according to the pkg directions. Drain, rinse with cold water and set aside.
Heat a large skillet on medium high heat and add the diced bacon, cook until crispy and remove to a paper towel.
Add the cooked pasta to a large bowl with the pickle juice and toss.
Mix in the chopped dill pickles, cheese, red onions and cooked bacon and mix.
In a small bowl mix the dressing ingredients until combined.
Pour the dressing into the pasta and mix until well coated.
Refrigerate for at least 1 hour.

Notes

This can be made beforehand, but I recommend adding the dressing to the salad 1 hour before serving.

Store the leftover salad in an airtight container for 3-4 days. The dressing will absorb into the pasta. You can add a couple of tablespoons of mayonnaise to freshen it up.

Nutrition