Dill Pickle Pasta Salad - Calling all pickle fans, you're going to love this creamy pasta salad with crunchy dill pickles in every bite! Along with cubes of cheese and crumbled bacon, this pasta salad will be the star of your next picnic, potluck, barbecue, or summer holiday! FAST, EASY, and IRRESISTIBLE!
Prep Time10 minutesmins
Cook Time10 minutesmins
Additional Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Servings: 8
Calories: 414kcal
Author: Averie Sunshine
Ingredients
½poundsmall elbow macaronicooked al dente (or similar small-shaped pasta)
2cupsbaby dill picklescoarsely chopped
8ouncescubed Colby Jack cheeseor cheddar, white cheddar, Monterrey Jack, Pepper Jack, etc.
1cupmayonnaise
½cupsour cream
½cuppickle juiceplus more if desired
4tablespoonsfresh dillloosely packed and measured (or use 1/2 to 1 tablespoon dried dill)*
1teaspoonsaltor to taste
½teaspoonfreshly gourd black pepperor to taste
½teaspoongarlic powderor to taste
4slicesbaconcooked and crumbled
Instructions
Cook the pasta according to package directions, drain it, and rinse under cold water to cool it quickly. Tip - Cook it 30 seconds less than al dente because the pasta will continue to soften as it absorbs the dressing mixture and you don't want it to become overly soft. Place in a large bowl.
Add the baby dill pickles**, cheese, and stir to combine; set aside.
To a separate medium bowl, add the mayo, sour cream, pickle juice, dill, salt, pepper, garlic powder, and whisk to combine.
Pour the dressing mixture over the pasta and stir to combine.
Add the bacon and stir to combine.
Cover and refrigerate for at least 1 hour before serving. Tip - If the pasta salad has absorbed most of the dressing or you want to boost the pickle flavor, add extra pickle juice and stir it in. Extra pasta salad will keep airtight in the fridge for up to 5 days.
Notes
*Very important tip: If you’re using dried dill, scale back to 1/2 to 1 tablespoon dried dill and then add more, only if necessary. This is because dried will pack nicely into your measuring spoon and the flavor may seem more concentrated. You can always add more but you can never un-do!**For alternate flavors, you can try 1 1/2 cups baby dill pickles combined with 1/2 cup of spicy pickles if you like heat. Or if you like sweet flavors mixed with your savory, add some sweet pickles.