We had Tucker’s birthday party a few days ago and did a little bbq with friends and family. I kept the menu simple with burgers and hot dogs and added the pickle pasta salad as a side dish and it didn’t disappoint. The key is making homemade ranch dressing, I’ll never go back to a bottle!
Let’s get started!
We had Tucker’s birthday party a few days ago and did a little bbq with friends and family. I kept the menu simple with burgers and hot dogs and added the pickle pasta salad as a side dish and it didn’t disappoint. The key is making homemade ranch dressing, I’ll never go back to a bottle!
Let’s get started!
Ingredients:
- 16 ounces rotini pasta cooked and drained
- 2 ½ cups baby dill pickles diced and reserve juice
- 1/2 red onion, diced
- 1 tomato, diced
- 1½ cups cheddar cheese cubed
- 1 to 2 tablespoons fresh dill chopped
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tbsp buttermilk (optional)
- 4 tbsp ranch seasoning
- 2 tablespoons dill pickle juice
Instructions:
- In a small mixing bowl whisk together mayonnaise, sour cream, ranch seasoning, buttermilk and pickle juice to make the dressing. In a large salad bowl add the cooled pasta, dill pickles, onion, tomatoes cheese, fresh dill, and dressing.
- Stir ingredients together until well combined. Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.
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Dill Pickle Pasta Salad
This Dill Pickle Pasta Salad has become a staple side dish in the summertime at our house for backyard barbecues and picnics. It's so simple to assemble in about 20 minutes and is studded with delicious dill flavor. If you are a pickle lover, this is a recipe you'll be making on repeat!
Ingredients
Method
- In a small mixing bowl whisk together mayonnaise, sour cream, ranch seasoning, buttermilk and pickle juice to make the dressing. In a large salad bowl add the cooled pasta, dill pickles, onion, tomatoes cheese, fresh dill, and dressing.
- Stir ingredients together until well combined. Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.Enjoy!
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 4 days. Let it sit out at room temperature to remove some of the chill. We don’t recommend freezing the pasta salad since it will change the texture once it thaws.
If you want to make it in advance, go for it! The flavors get better and better as it sits in the fridge.
Tips:
- Don’t boil the pasta noodles for too long. Cook them until they are just al dente, then rinse them under cold water to stop the cooking. This will keep texture in the pasta salad.
- Add as much or as little pickle flavor as you with. You can add even more fresh dill or chopped pickles to taste!
- Try another type of pickle. I love dill pickles in this salad, but you can easily use sweet pickles or even spicy pickles too.
- Swap the homemade ranch dressing for store-bought. I do think the homemade ranch is what makes this salad, but if you are in a pinch for time, the store-bought is also delicious.