Dill Pickle Salad
May 23, 2023
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Dill pickle Salad is an ode to summer. Bursting with a creamy dill pickle dressing, pickles in every bite. Topped with crispy salty bacon, a pickle lovers dream dish. Best part? This comes together with 10 minutes of prep!
Table of contents
Why Make This Dill Pickle Salad
This pasta salad is a HUGE hit at barbecues and parties. My family loves it as a side dish with Pulled Chicken Burgers, Crispy Chicken Burgers and more. You can easily use this recipe to make dill pickle coleslaw, just sub the pasta or cabbage!
The dressing has an unmatched flavor you will be addicted too. The crunchy bacon really ties things together, not to mention the cheddar throughout each bite. This salad is also great for meal prep or to make ahead, it keeps really well.
Rotini. Any pasta shape will work, I love rotini because it holds up well and it has a lot of crevasses to hold the dressing making it more tasty in every bite.
Bacon. I love bacon and pickles together so naturally, I had to add chopped bacon to this dish. It adds a salty crunch to the salad. Use turkey bacon or you can also skip it if needed for dietary reasons.
Mayonnaise. You can use any mayo of choice. You can also use plain Greek yogurt, but it won’t have the same “tang”.
Sour Cream. You can use dairy free sound cream or low fat sour cream. This levels out the mayo and gives it a great taste.
Pickles. I used about 8 spears. You can use any shape or flavor of pickles however I recommend dill pickles. You will also need pickle juice from the jar.
Seasoning. Dried dill, pepper, onion and garlic powder. This is to flavor the dressing.
Dill. Fresh dill is a must! This gives the recipe some extra color and elevates the flavor in the dressing for the salad.
Cheddar Cheese. You can cut it into cubes or use thick shreds of cheddar. I have tried both and I like the thick shreds best, it tends to spread throughout the salad and end up in every bite.
See the recipe card for full information on ingredients and quantities.
Pasta. Use any shape you love, I prefer rotini because it holds the most sauce. You can also use shredded cabbage in place of the pasta for a lower carb version.
Sour Cream. Use a dairy free replacement if needed. You can also sub plain greek yogurt.
Dill. Use dried and fresh parsley in place of the dill.
Cheese. You can use cubed cheese or shredded, you can also have this without cheese. Pepper jack is great in place of cheddar.
Bacon. You can use turkey bacon or skip the bacon if you’d like. Chopped hard boiled eggs are also a fun add in to this salad.
🔪How To Make Dill Pickle Salad
Step One. Start the bacon, cook however you prefer. I cook in the oven on 350º for about 20-25 minutes but pan fried is great too!
Step Two. Cook pasta according to package (al dente). While everything is cooking, shred your cheese, chop the dill and pickles. Set aside, and in a medium size bowl, mix together mayo, sour cream, all seasonings, pickle juice, dill. Set aside.
Step Three. Chop the cooked bacon. Once the pasta is done, drain and rinse under ice cold water to get the heat out. In a large serving bowl, add pasta, cheese, bacon and dressing (reserve 1/4 cup of dressing for serving) and toss together well. Serve and add extra dressing if needed or save for later if pasta salad soaks up all the dressing.
Yes, this pasta salad keeps really well, just keep a little 1/4 cup of the dressing to the side for when you serve it again, sometimes the pasta can soak up the dressing.
Yes! Spicy dill pickles are great in this recipe if that’s your favorite pickle.
No big dill! just skip it, you can use dried parsley and fresh parsley in place.
Make This Recipe Healthier
You can make this recipe healthier by omitting the bacon and cheese or cutting the amount in half and sprinkling a little on top. This would cut 200 cal per serving. You can swap sour cream for plain Greek yogurt to add more protein to this dish.
Other Pasta Salads To Try
Dill Pickle Salad
- frying pan
- Large pot
- .75 -1 lb rotini pasta, *about 4 cups
- 8 oz bacon, *see notes
- ½ cup cheddar cheese , shredded or cubed
- 2 cups dill pickles, chopped, *about 7 whole pickles
- ⅓ cup Mayonnaise
- ⅓ cup pickle juice
- ⅓ cup sour cream , *see notes
- 2 Tbsp fresh dill, chopped
- 2 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cracked black pepper
- Start the bacon, cook however you prefer. I cook in the oven on 350º for about 20-25 minutes but pan fried is great too! In a large salad bowl add the cooled pasta, dill pickles, cheese, fresh dill, and dressing.
- Cook pasta according to package (al dente). While everything is cooking, shred your cheese, chop the dill and pickles. Set aside, and in a medium size bowl, mix together mayo, sour cream, seasonings, pickle juice, dill. Set aside.
- Chop the cooked bacon. Once the pasta is done, drain and rinse under ice cold water to get the heat out. In a large serving bowl, add pasta, cheese, bacon and dressing (reserve 1/4 cup of dressing for serving) and toss together well. Serve and add extra dressing if needed or save for later if pasta salad soaks up all the dressing, you may need to just add a little more sour cream mixed with a Tbsp or two of extra pickle juice to re hydrate the salad. Pasta brands will vary on absorption!!!
Nutrition information is automatically calculated, so should only be used as an approximation.