Dill Pickle Pasta Salad
Pickle lovers, today’s recipe is for you! I’ve been starting to think about all the gorgeous dishes I want to serve up at picnics and BBQs this year (yep I know it’s a little early but I like to be prepared!), and I just knew that a pasta salad had to make the list.
Here we’ve got tender rotini tossed in a creamy, ranch-style dressing made with Greek yogurt, mayo, and a splash of pickle juice. Fresh dill, crunchy pickles, red onion, and bacon get folded in, then the whole thing chills so the flavors have time to come together. It’s easy to make, full of tangy flavor, and exactly the kind of pasta salad that gets better as it sits. Let’s make it together!
Want more pasta salad inspiration? I think you’ll also love my healthy tuna pasta salad, orzo lemon salad, and tortellini pesto pasta salad!
Ingredients
Looking for the printable recipe card? You’ll find it at the bottom of this post! Do make your way through the coming sections though, where I’m sharing more about the recipe and the process.
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Rotini pasta: The twists hold onto the creamy dressing really well, making every bite flavorful.
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Ranch seasoning: Adds classic savory flavor that pairs perfectly with the dill pickles. Use one you already love!
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Greek yogurt: Keeps the dressing creamy but a little lighter, without sacrificing texture.
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Mayonnaise: Balances the yogurt and gives the dressing that classic pasta salad richness.
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Dill pickle juice: Brings the signature tangy flavor. Start with a little and adjust to taste.
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Black pepper: Adds subtle warmth and balances the creamy dressing.
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Granulated sugar: Just a small amount helps round out the acidity from the pickles and juice.
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Fresh dill: Bright and herby, it really drives home the dill pickle flavor.
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Red onion: Adds crunch and a little bite. Finely diced works best here.
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Baby dill pickles: Crisp and tangy, they’re the star of the salad.
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Bacon: Adds smoky, salty contrast that balances the creamy, tangy dressing.
How To Make Dill Pickle Pasta Salad
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Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Rinse under cold water and drain well.
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In a large bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, ranch seasoning, sugar, and black pepper until smooth.
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Add the cooked pasta to the bowl and toss until evenly coated in the dressing.
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Gently fold in the red onion, pickles, fresh dill, and bacon.
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Cover and refrigerate for at least 30 minutes to let the flavors come together.
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Give the salad a quick stir before serving, then garnish with extra dill, pickles, onion, and bacon if you’d like.
Storage
This pasta salad is best served chilled and can be made up to 1 day in advance. Store it covered in the refrigerator and give it a quick stir before serving to freshen it up. I always prep this the day before if I’m making it for a BBQ or picnic, just to make life a little easier!
Why This Recipe Works
Here’s a bit about the science behind this recipe! So this pasta salad is all about balance. Creamy Greek yogurt and mayo create a rich but not heavy base, while dill pickle juice adds just enough tang to cut through it.
Ranch seasoning brings savory depth, and a small pinch of sugar smooths out the acidity so the flavors stay bold without being sharp.
Using rotini helps the dressing cling to the pasta, and folding in fresh dill, crunchy pickles, and bacon gives every bite contrast and texture.
Variations
Add shredded chicken or chopped ham to turn it into a heartier, meal-style pasta salad. Swap the bacon for diced cheddar or cubed Colby Jack if you want to keep it vegetarian. For extra crunch, mix in chopped celery or sliced green onions. If you love a stronger pickle punch, add a little extra pickle juice or finely chopped pickles. You can also lean into the ranch flavor with a sprinkle of extra seasoning just before serving! It’s super flexible, so tweak it as you like.
Serving Ideas
This dill pickle pasta salad fits just about any occasion. It’s great for meal prep lunches since it holds up well in the fridge and tastes even better once chilled.
It’s also a natural choice for parties, BBQs, and summer picnics, where it pairs perfectly with grilled meats and sandwiches. And even outside of cookout season, it works as a reliable side dish to keep on hand all year long. Easy to make, easy to serve, and always a crowd favorite!
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 and cook the rotini according to package directions until al dente. Rinse under cold water and drain well.
- In a large 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 in the dressing.
- Gently fold in the red onion, pickles, fresh dill, and bacon.
- Cover and refrigerate for at least 30 minutes to let the flavors come together.
- Give the salad a quick stir before serving, then garnish with extra dill, pickles, onion, and bacon if you’d like.
This pasta salad is fun, a little unexpected, and always a hit with a crowd! Have you tried it? I’d love to hear what you think in the comments section below. It helps other readers, and it always makes my day to hear about what you’ve been recreating in your own kitchen. You can also tag me in your pics on Instagram @slimmingviolet!
