Creamy Dill Pickle Pasta Salad with Cheddar and Bacon
This is a tangy, creamy, and crunchy twist on classic pasta salad, perfect for BBQs, potlucks, and summer cookouts. It features sharp cheddar cheese and optional bacon for extra flavor.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound rotini pasta
- 1 1/2 cups dill pickle relish or chopped dill pickles
- 1 cup sharp cheddar cheese, cubed or shredded
- 1/2 cup cooked bacon, crumbled (optional)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 cup mayonnaise
- 1/4 cup pickle juice (from the pickle jar)
- 2 tablespoons yellow mustard
- 1 tablespoon dried dill weed
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
- In a large bowl, whisk together the mayonnaise, pickle juice, yellow mustard, dried dill weed, and sugar. Season the dressing with salt and pepper. Mix until smooth.
- Add the cooled pasta, chopped dill pickles, cheddar cheese, crumbled bacon (if using), celery, and red onion to the bowl with the dressing.
- Gently fold all ingredients together until the pasta and vegetables are evenly coated with the creamy dressing.
- Cover the bowl and refrigerate the salad for at least 2 hours before serving. This allows the flavors to blend.
- Taste before serving and adjust seasoning if necessary. Serve cold.
Notes
- For the best flavor, make this pasta salad ahead of time, allowing it to chill for 4 hours or overnight.
- If you prefer a tangier dressing, add 1-2 tablespoons of the pickle brine from the jar.
- Use high-quality dill pickles for the best crunch and flavor in this unique pasta salad.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6
- Sodium: 750
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 23
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 12
- Cholesterol: 35