Best Creamy Dill Pickle Pasta Salad
This post may contain affiliate links.
If you love bold dill pickle flavor, this creamy dill pickle pasta salad is about to become the star of the show at your next summer picnic. It is a quick pasta salad packed with baby dill pickles, fresh dill, bacon, and a creamy dressing that pickle lovers and full-on pickle addicts rave about. This one fits right in with the best pasta salads and classic potato salad favorites.
Why you’ll love this recipe
- Big dill pickle flavor thanks to dill pickle juice straight from the pickle jar and plenty of chopped pickles
- Creamy dressing made with Greek yogurt, mayonnaise, and ranch seasoning for the best flavor
- Short pasta like rotini holds the dressing perfectly and stays tender after chilling
- Easy cooking process with simple dressing ingredients mixed in a large mixing bowl
- Perfect side dish for BBQs, prize packages, potlucks, or a laid-back summer picnic
- Tastes amazing the next day after the flavors hang out for a couple of hours
Ingredients for pickle pasta salad
- Uncooked rotini pasta
- Ranch seasoning mix
- Plain Greek yogurt
- Mayonnaise
- Dill pickle juice
- Pinch of black pepper
- Granulated sugar
- Fresh dill, chopped
- Red onion, diced
- Baby dill pickles, sliced
- Slices cooked bacon, crumbled (plus extra for garnish)
How to make pickle pasta salad
Step by Step Instructions Overview
Step 1 – Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Rinse under cold water and drain.
Step 2 – In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, ranch seasoning, sugar, and black pepper until smooth.
Step 3 – Add the cooked pasta to the bowl and toss until evenly coated. Add red onion, pickles, fresh dill, and bacon.
Step 4 – Fold ingredients and cover and refrigerate for at least 30 minutes to allow flavors to meld.
Step 5 – Before serving, give the salad a quick stir and garnish with extra dill, pickles, onion, and bacon if desired.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Tips for the best results
- Cook pasta in salted water using quarts of water so it has room to move
- Follow package directions and stop at al dente for the best texture
- Rinse the cooked pasta under cold water and drain well to keep the salad cool and creamy
- Save a splash of pasta water in case the salad needs loosening after chilling
- Mix the dressing in a small bowl first, then pour into the large mixing bowl for easier tossing
- Give everything a good stir before serving and let it sit at room temperature for a few minutes
- Store leftovers in an airtight container for up to a couple of days
Substitutions and variations
- Swap Greek yogurt with sour cream for a tangier creamy dressing
- Use white onion or yellow onion in place of red onion
- Add spicy pickles or a spoonful of pickle brine for extra flavor
- Mix in sharp cheddar cheese, colby jack cheese, or smoked gouda for a cheesy twist
- Stir in chopped hard-boiled egg for a nod to classic potato salad
- Add a pinch of garlic powder or onion powder for deeper flavor
- Try Dijon mustard mixed into the dressing ingredients for zip
FAQs about this recipe
Short pasta shapes like rotini work best. They catch the creamy dressing and hold onto all that dill pickle flavor.
Yes. This salad tastes great after chilling 1-2 hours and gets even better the next day.
At least 30 minutes. A full 1-2 hours lets the flavors blend beautifully.
Absolutely. Add more baby dills, extra pickle juice, or a splash from the pickle jar.
Keep the salad in an airtight container in the fridge. Give it a good stir before serving again.
This one shines when served chilled or slightly cool rather than warm.
Serving Suggestion
Serve this amazing pasta salad with my Blackened Chicken Sandwich or pack it for a picnic with these Chocolate and White Chocolate Brownies.
More delicious pasta recipes
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. Cook the rotini according to package directions until al dente. Rinse under cold water and drain.
- In a large mixing 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.
- Fold in the red onion, pickles, fresh dill, and bacon.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a quick stir and garnish with extra dill, pickles, onion, and bacon if desired.
Notes
Adjust dill and pepper to taste for a bolder flavor.
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.
Such a great salad!