Dill Pickle Pasta Salad

This Dill Pickle Pasta Salad is creamy, tangy, smoky, crunchy, and packed with pickle flavor in the best way. It has tender rotini pasta, chopped dill pickles, crispy bacon, smoked white cheddar, fresh dill, and a creamy dill ranch dressing made with pickle juice for extra zing.

The buttery toasted breadcrumb topping makes it feel extra special. It adds a golden, savory crunch that pairs perfectly with the cool, creamy pasta salad. If you love pickles, ranch, bacon, and cheese, this one is going to be your new summer obsession.

Ingredients

Pasta Salad

• 1 pound rotini pasta, cooked al dente, drained, and cooled
• 1/2 cup dill pickles, chopped
• 5–6 strips bacon, cooked and chopped, or about 3/4 bag bacon bits
• Smoked white cheddar, chopped
• 2 tablespoons fresh dill, minced

Creamy Dill Ranch Dressing

• 1 cup mayonnaise
• 1 cup sour cream
• 2–3 tablespoons ranch seasoning, or 1 packet
• 1/2 cup pickle juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Buttery Breadcrumb Topping

• 1 cup breadcrumbs
• 4 tablespoons butter
• Fresh dill, for tossing
• Salt and pepper, to taste

How to Make Dill Pickle Pasta Salad

1. Make the dressing. Blend or whisk the mayonnaise, sour cream, ranch seasoning, pickle juice, salt, and pepper until smooth and creamy. Refrigerate until ready to use.
2. Toast the breadcrumbs. In a pan over medium heat, melt the butter. Add the breadcrumbs and toast for a few minutes, stirring often, until golden and crisp.
3. Season the topping. Toss the toasted breadcrumbs with fresh dill and a sprinkle of salt and pepper.
4. Build the pasta salad. In a large bowl, combine the cooled rotini pasta, chopped dill pickles, bacon, smoked white cheddar, and fresh dill.
5. Add the dressing. Pour on as much creamy dill ranch dressing as you like and toss until everything is well coated.
6. Finish and chill. Fold in the toasted breadcrumbs, cover, and refrigerate until ready to eat. The flavors get even better as it sits.

Recipe Tips

• Use crunchy pickles. Crisp dill pickles add the best texture and tangy flavor.
• Cook the pasta al dente. Slightly firm pasta holds up best once dressed and chilled.
• Add breadcrumbs close to serving. For the crunchiest texture, fold in the toasted breadcrumbs right before serving.
• Adjust the pickle juice. Add a little extra pickle juice if you want the dressing tangier or if the pasta absorbs too much dressing while chilling.

Make-Ahead and Storage

This pasta salad can be made ahead and refrigerated until ready to serve. For the best texture, prepare the pasta salad and dressing ahead, then add the toasted breadcrumbs just before serving so they stay crunchy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The breadcrumbs will soften as they sit, so add a fresh sprinkle of toasted breadcrumbs before serving leftovers if you want extra crunch.

Serving Ideas

Serve Dill Pickle Pasta Salad with burgers, grilled chicken, hot dogs, barbecue, sandwiches, wraps, or pulled pork. It is also a fun side dish for picnics, potlucks, cookouts, and game days.