Print

Creamy Loaded Dill Pickle Ranch Pasta Salad

creamy loaded dill pickle ranch pasta salad - featured image
Print Recipe

This tangy, creamy, and crunchy pasta salad features dill pickles, sharp cheddar, crispy bacon, and a ranch-pickle juice dressing. It’s the perfect crowd-pleasing side dish for barbecues, potlucks, and game days.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or cavatappi pasta
  • 1 cup (150 grams) dill pickles, chopped
  • 1 cup (120 grams) sharp cheddar cheese, cubed
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 cup (240 ml) ranch dressing
  • 2–3 tablespoons (30–45 ml) pickle juice
  • 2 large hard-boiled eggs, chopped (optional)
  • 1/4 cup (40 grams) red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 12 ounces of pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water to stop the cooking process. Shake off excess water and let cool completely.
  2. Cook the Bacon: While the pasta cooks, place 8 slices of bacon in a cold skillet. Turn heat to medium and cook, flipping occasionally, until deep golden brown and very crispy (about 8-10 minutes). Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces.
  3. Prep the Vegetables and Cheese: Chop 1 cup of dill pickles into bite-sized chunks. Cube 1 cup of sharp cheddar cheese into 1/2-inch squares. Finely dice 1/4 cup of red onion. If using hard-boiled eggs, chop them into small pieces. Set aside.
  4. Make the Dressing: In a small bowl or measuring cup, whisk together 1 cup of ranch dressing and 2-3 tablespoons of pickle juice. Start with 2 tablespoons and taste; add the third tablespoon for more tang. Set aside.
  5. Combine the Ingredients: In a large mixing bowl, add the cooled pasta, chopped pickles, cubed cheddar cheese, crumbled bacon, diced red onion, and chopped hard-boiled eggs (if using). Pour the ranch-pickle dressing over the top.
  6. Toss Gently: Using a wooden spoon or silicone spatula, gently fold everything together until the pasta and add-ins are evenly coated with the dressing. Be careful not to overmix.
  7. Season and Finish: Taste the salad and add salt and black pepper as needed. Stir in 2 tablespoons of fresh chopped dill. Give one last gentle toss.
  8. Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. The salad tastes even better the next day.

Notes

Don’t overcook the pasta; cook just until al dente and rinse with cold water immediately. Cool pasta completely before adding dressing to avoid a gummy texture. Use thick-cut bacon for better crunch. Cube cheese yourself for best texture. Add pickle juice slowly to taste. Let the salad rest in the fridge for at least 1 hour for best flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: pasta salad, dill pickle, ranch, bacon, cheddar, creamy, loaded, barbecue side, potluck

Find it online: https://tastytuck.com/creamy-loaded-dill-pickle-ranch-pasta-salad/