Description
A creamy and tangy pasta salad featuring dill pickles, crispy bacon, and a homemade ranch dressing, bringing a burst of flavor to any meal.
Ingredients
Units
Scale
- 12 ounces rotini or elbow macaroni
- 1 pound bacon, cooked and crumbled
- 1 cup 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 cubed sharp cheddar cheese
- 1/2 cup diced green onions
Instructions
- Cook Pasta: Prepare the pasta according to package directions until al dente. Drain and rinse under cold water until cool.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, dry ranch dressing mix, dill pickle juice, garlic powder, and black pepper until smooth.
- Combine Ingredients: Add the cooled pasta, crumbled bacon, diced dill pickles, cubed cheddar cheese, and diced green onions to the bowl with the dressing. Toss gently to combine, ensuring all ingredients are evenly coated.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
- Serve: Give the salad a gentle stir before serving. Enjoy chilled.
Notes
- Make-Ahead: This salad can be made up to 24 hours in advance. If making ahead, consider adding the bacon just before serving to maintain its crispness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Variations: For added color and nutrition, mix in chopped bell peppers or shredded carrots.