Dill Pickle Pasta Salad with Turkey Bacon
This creamy dill pickle pasta salad combines tender rotini, crunchy pickles, cheddar cheese, fresh dill, and savory turkey bacon in a tangy pickle-juice dressing. It is a refreshing make-ahead side dish for barbecues, picnics, potlucks, and casual family meals.
Equipment
- Large Pot
- colander
- large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board and knife
Ingredients
Pasta Salad
- 12 oz rotini pasta or another short pasta shape
- 8 oz medium cheddar cheese diced into small cubes
- 2 cups dill pickles drained and diced
- 6 slices turkey bacon cooked until crisp and crumbled
- ¼ cup red onion finely chopped
Creamy Dill Pickle Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup dill pickle juice reserved from the pickle jar
- 4 tbsp fresh dill finely chopped
- ¼ tsp garlic powder
- ¼ tsp ground black pepper or to taste
- salt to taste, if needed
Instructions
- Bring a large pot of lightly salted water to a boil. Add the rotini and cook according to the package directions until al dente.
- Drain the pasta in a colander and rinse it under cold water until completely cooled. Shake off as much excess water as possible.
- While the pasta cooks, prepare the turkey bacon until crisp. Let it cool slightly, then crumble or chop it into bite-size pieces.
- In a small bowl, whisk together the mayonnaise, sour cream, pickle juice, chopped fresh dill, garlic powder, and black pepper until smooth. Taste before adding salt because the pickles, cheese, and turkey bacon are already salty.
- Place the cooled pasta, cheddar cheese, diced pickles, crumbled turkey bacon, and red onion in a large mixing bowl.
- Pour the dressing over the pasta mixture and fold gently until every ingredient is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving so the tangy dill flavors can develop. Stir once more and adjust the seasoning before serving chilled.
Notes
For the best texture, cook the pasta only until al dente and cool it thoroughly before adding the dressing. Crisp, refrigerated dill pickles provide the strongest flavor and crunch.
The salad may be prepared up to one day ahead. If it thickens after chilling, loosen the dressing with a small splash of pickle juice. Store leftovers in an airtight container in the refrigerator and enjoy within 3 days.
For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt. Additional crunchy vegetables such as celery, cucumber, or bell pepper may also be added.
