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Whenever I want to wow my friends with something that's both a little different and comforting, I whip up this Dill Pickle Pasta Salad. There's something about the mix of cheddar, pickles, crispy bacon, and a creamy dressing that nobody forgets after the first bite at any get-together or cookout.
The first time I made this, I took it along to a backyard potluck. It vanished so fast. Now it's what everyone requests when summer hits at our place.
Tasty Ingredients
- Dill weed: gives the whole dish a fresh herby kick — pick jars with the brightest green for the most flavor
- Chopped bacon: adds smoky saltiness and an addictive savor — get it crispy and brown
- Pickle juice: bump up the zing and saltiness — use the liquid from your jar of pickles
- Sour cream: makes things extra smooth and adds a little tang — go full fat for the dreamiest texture
- Mayonnaise: keeps it creamy and rich — stick with real mayo for the best bite
- Ranch dressing seasoning: herby good stuff that brightens the flavor — look for one with dried buttermilk listed first
- Dill pickles: pack in crunch and puckery bite — fridge pickles are the crunchiest
- Cheddar cheese: sharp and rich — if you dice your own block, it'll be fresher and tastier
- Rotini pasta: all those twists hold onto the creamy sauce and stay firm when cold — 100% durum wheat is your best bet
Simple Directions
- Chill Before Serving:
- After you've tossed it all together, cover and stick in the fridge for at least four hours, or even overnight, so the flavors really come together.
- Toss Everything Together:
- Pour the sauce over your pasta bowl, add bacon, cheddar, and pickles, then toss gently so every bit is coated, and sprinkle on the dill.
- Mix the Creamy Sauce:
- Whisk up your pickle juice, mayo, sour cream, and ranch seasoning in a small bowl until it's all silky with no dry lumps left.
- Cook, Rinse, and Cool the Pasta:
- Boil your rotini in salted water just like the box says. Drain, rinse under cold water until it feels cool, and set aside so it doesn’t stick or keep cooking.
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The ingredient I can't live without here is the pickles! I always hunt for the biggest, crunchiest, garlickiest ones. At our last family get-together, my aunt asked for it as her next birthday meal — that's how much everyone loves it.
Storage Advice
It keeps great for up to three days if you cover it and keep it cold in the fridge. Making it ahead for a crowd? Keep the sauce and the mix-ins separate, toss it all together just a little before serving and let it chill for a few hours.
Swaps You Can Make
If you’re out of rotini, grab penne or farfalle — any short pasta works. Got no cheddar? Use Colby or Monterey Jack for something milder. Ditching bacon for a veggie version? Go for it, and maybe add a bit more cheese. Want it lighter? Greek yogurt swaps in for sour cream nicely.
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How to Serve
I pile it up in a big dish with some fresh dill and extra sliced pickles on top. It's awesome with burgers, barbecue chicken, or as part of any picnic with crunchy veggies and chips nearby.
Where This Dish Came From
This is one of those Midwest specials that everyone brings to church picnics and family cookouts. It started as your classic pasta salad, but adding all that pickle zip took it to a whole new level, and now it's something everybody wants a scoop of.
Recipe FAQs
- → What's the best way to keep pasta from sticking?
Rinse the pasta under cold running water after it's been drained. This stops cooking instantly and keeps it from clumping together.
- → Can you swap cheddar for another cheese?
Definitely! Monterey Jack or Colby are good options, though cheddar gives it a sharper kick.
- → How long should you cool the salad before serving?
Let it chill for about 4 to 6 hours. This gives the flavors time to combine and ensures the texture is perfect.
- → Is there a meat-free alternative?
You can skip the bacon entirely or choose vegetarian-friendly bacon substitutes.
- → What’s the best pasta shape for this?
Rotini is the top choice. Its twisty shape grabs all that creamy dressing and other tasty ingredients.
- → Can you prepare the salad a day earlier?
Absolutely. It’s actually better after sitting in the fridge for a few hours, so making it ahead works really well.