Dill Pickle Pasta Salad
Creamy, tangy, and packed with dill pickle flavor, this pasta salad combines rotini, a ranch-style dressing, crunchy pickles, fresh dill, and bacon. It’s easy to make ahead, perfect for meal prep lunches, and a go-to side dish for parties, BBQs, and picnics any time of year.
Servings: 6
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.