Dill Pickle Pasta Salad
A perfect side dish for summer time!
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Nutrition Facts
EstimatedPer serving
Calories
570 cal
Protein
20 g
Carbs
34 g
Fat
40 g
Fiber
2 g
Zest Score
A crowd-pleasing potluck winner that's incredibly easy to make, though you'll need to look at your pasta box for boiling times and budget a few hours for chilling.
Ingredients
- 16 oz Rotini noodles (cooked)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch seasoning
- 1/4 cup pickle juice
- 1/2 red onion (chopped finely)
- 1 small package cherry tomatoes (cut in half)
- 16 oz Colby jack cheese (diced in cubes)
- 1 cup bacon bits
- 1 cup dill pickles (diced)
- 1 small jar banana peppers (drained)
- 1 package salami (diced)
Instructions
- 1
In a 9x13 pan or large bowl combine mayonnaise, sour cream, ranch seasoning and pickle juice. Mix well.
- 2
Add in cooked noodles and stir.
- 3
Add in tomatoes, red onion, bacon bits, cubed cheese, banana peppers, salami, and chopped dill pickles. Mix well.
- 4
Cover and refrigerate for a few hours before serving.
Community Notes
From 96 comments
Tips
- Wash noodles with cold water after boiling for a few minutes to prevent sticking and get the best results for pasta salad.
- Put butter on noodles after straining them to prevent sticking when cool.
- Soak the cooked noodles in some pickle juice after running them under cool water to give them extra pickle flavor.
- Add your favourite croutons to this at the very end for an extra crunchy texture.
Swaps
Dietary Adaptations
Don't rinse the pasta if you want the dressing to stick — some commenters note that rinsing can prevent the sauce from adhering.
The recipe is very well-received, with many commenters praising it as delicious and a new favorite. There is significant discussion about pickle types (bread & butter vs. dill), pasta preparation methods (rinsing vs. not rinsing), and minor ingredient swaps (ranch seasoning alternatives, adding olives or croutons). A few critical comments focus on the use of disposable containers.