Dill Pickle Bacon Ranch Pasta (Print Version)
Pasta, bacon, cheddar, and pickles unite with creamy ranch in this tangy, crowd-pleasing dish.
# Ingredients:
→ Main Ingredients
01 -
16 oz short pasta (e.g., rotini), cooked al dente and cooled
02 -
16 oz bacon, cooked and crumbled
03 -
1 cup mayonnaise
04 -
1 cup sour cream
05 -
1/2 cup pickle juice
06 -
1 packet ranch dressing seasoning mix
07 -
2 tbsp fresh dill, roughly chopped or dried
08 -
2 cups dill pickles, roughly chopped
09 -
8 oz sharp cheddar cheese, cubed
# Steps:
01 -
Cook the bacon until crispy, then crumble and set aside. Cook the pasta until al dente, drain, and rinse under cold water until completely cooled.
02 -
In a large bowl, mix together the mayonnaise, sour cream, pickle juice, ranch seasoning, and dill.
03 -
Add the cooked and cooled pasta, crumbled bacon, chopped pickles, and cubed cheddar cheese to the bowl. Mix everything together thoroughly.
04 -
For serving, reserve a small portion of bacon, cheese, pickles, and dill to top the dish for presentation, if desired.
05 -
Refrigerate the salad for at least one hour before serving. Serve cold and enjoy.
# Notes and Tips:
01 -
This dish can be made up to 5 days in advance. Add additional mayonnaise or ranch dressing if needed, as the pasta may absorb some of the dressing over time.