Bacon Ranch Dill Pickle Pasta Salad is the best way to celebrate the beautiful warm weather season! Tender macaroni pasta is tossed with bold, mouthwatering ingredients like tart dill pickles, salty bacon, and sharp cheddar cheese.
Bacon Ranch Dill Pickle Pasta Salad
As spring and summer are upon us, itโs time to start planning all of those picnics in the park and backyard barbecues. At either occasion, consider making this easy-peasy Bacon Ranch Dill Pickle Pasta Salad. Itโs a tried and true family favorite of mine that everyone loves, even the picky eaters! If youโre like me, you know you can never have enough pasta salad recipes at your disposal. I love making this one, because itโs positively loaded with everyoneโs favorite ingredients. With a mix of pickles, ranch, bacon, cheese, and more, you canโt really go wrong.
Looking for more pasta salad inspo? Try my olive pasta salad for something savory. Or my juicy berry pasta salad for something sweet. Pasta salads for all!
Whatโs the best pasta shape for pasta salads?
That is totally up to you and what you and your family enjoy. However, I think the best pasta shapes for recipes like this are on the smaller end of the spectrum. Macaroni is obviously a classic but I also like how sauces and dressings stick to the spirals of rotini. Of course if you want something more on the playful side, you can never go wrong with a good bow tie. Especially the mini version!
How To Make Bacon Ranch Dill Pickle Pasta Salad
- Cook. Cook the bacon to your desired crispiness level. Let it cool and crumble. Set aside.
- Boil. Boil the pasta according to package directions.
- Rinse. Drain and rinse under running water until cool.
- Mix. In a serving bowl mix together the mayo, ranch mix, dill pickle juice, garlic powder, and pepper until combined.
- Add. Add the cooked pasta to the bowl with the dressing. Stir.
- Combine. Add the bacon, shredded cheese, and green onion, and gently stir until combined.
- Chill. Cover and place the bowl in the fridge to chill until ready to serve.
- Serve. Garnish with some extra green onions or cheese and enjoy.
Storing Bacon Ranch Dill Pickle Pasta Salad
Store leftover pasta salad in an airtight container in the fridge for 3-5 days. If you want the bacon to retain its crispiness you can leave that out of the initial assembly and save it for when youโre ready to serve.
Ingredients Notes for Bacon Ranch Dill Pickle Pasta Salad
- Pasta – I like to use rotini or macaroni for pasta salads.
- Bacon – Pork bacon is hands down my favorite kind to use, not just for the flavor, but also because of how it crisps up. However, turkey bacon also works well in this recipe if preferred.ย
- Mayonnaise – Regular or lite will work for this recipe but I generally prefer the flavor of traditional mayo.
- Ranch Dressing Mix – I use one full packet to really make that flavor pop!
- Dill Pickle Juice – For that extra tangy pickle flavor. Grab a jar of spicy pickles if you want an extra kick!ย
- Seasonings – Black pepper and garlic powder. Feel free to experiment and add your own combinations if you like!
- Dill Pickles – Chop them up to the consistency youโd like. While they can be sliced down to an almost relish-like consistency, I enjoy a little crunch from them, which is why I prefer to slice mine into larger chunks. Also, avoid using sweet pickles at all costs! Sweet pickles will NOT pair well with the ranch or bacon.
- Cheddar Cheese – Use sharp cheddar cheese! A medium cheddar cheese wonโt pack as much of a flavorful punch. When tossed with bold ingredients like bacon and pickles, youโre going to want your cheese to be noticeable.
- Green Onions – I love the added kick of flavor these give to the salad. Save some on the side to garnish with before serving!
Enjoy!
~Nichole
Bacon Ranch Dill Pickle Pasta Salad
Ingredients
- 16 Ounces Rotini or Macaroni
- 1 Pound Bacon Cooked and Crumbled
- 1 1/2 Cups Mayonnaise
- 1 Packet Dry Ranch Dressing Mix
- 2 Tablespoons Dill Pickle Juice
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 2 Cups Diced Dill Pickles
- 1 1/2 Cups Shredded Sharp Cheddar Cheese
- 1/2 Cup Diced Green Onions
Instructions
- Cook the pasta according to package directions. Drain and then rinse under cold running water until cool.
- While the pasta and bacon are cooking, whisk together the mayo, ranch mix, dill pickle juice, garlic powder and pepper in a large bowl.
- Add the cooked pasta to the bowl with the dressing and stir to combine.
- Add all of the remaining ingredients and stir gently.
- Chill until ready to serve.
- This pasta salad lasts in the fridge for 3-5 days. You can leave the bacon out until ready to serve if you want it to stay crispy.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
