Dill Pickle Pasta Salad
Dill Pickle Pasta Salad combines crisp dill pickles, fresh dill, smoky bacon, spicy pepper jack, and tender pasta shells all smothered in a tangy homemade mayo dressing. It's quick, easy, and perfect for making ahead.
Servings: 8 servings
Equipment
- Gallon zip-top bag
Ingredients
Dill Pickle Pasta Salad
- 12 oz dry salad shells pasta about 4 cups
- 1/2 cup pickle juice
- 8 strips diced bacon cooked to crisp
- 3/4 cup baby dill pickles sliced, plus more for topping
- 2/3 cup pepper jack cheese diced
- 1/4 cup red onion finely diced
- 2 tablespoons fresh dill minced
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 4-5 tablespoons pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- salt and freshly ground pepper to taste
Instructions
- Get a large pot of salted water boiling, add the noodles and cook to al dente. Strain and rinse with cold water.
- Place the shells into a gallon-sized zip top bag and pour in 1/2 cup pickle juice. Remove excess air, lay in a flat even layer and allow the pasta to brine in the pickle juice for about 15 minutes, flipping it over half way through.
- In a medium bowl, combine the mayonnaise, sour cream, pickle juice, and remaining dressing ingredients. Whisk together, taste and adjust if needed.
- In a large bowl, add the cooked pasta, diced pickles, fresh dill, diced cheese, and bacon pieces, reserving a pinch of each ingredient for topping the finished salad before serving.
- Pour over the dressing and toss well until it's evenly combined and well coated. The pasta absorbs excess dressing it as it sits in the fridge.
- Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving, ideally overnight. Give it a good toss and remove from the fridge 30 minutes before serving to reduce the chill from the fridge.