Dill Pickle Pasta Salad

Crunchy dill pickles, bacon, cheese, and pasta pair with a creamy, herby dressing for the best pasta salad for pickle lovers!

Prep Time 15

Cook Time 10

Chilling Time 3

Total Time 3 25

Servings

1 pound dry mini farfalle pasta
1 tablespoon olive oil
1 (32-ounce) container Grillo’s classic dill pickle spears diced, reserve ⅓ cup of the brine
8 ounces Monterey Jack, colby, or cheddar cheese cut into small cubes or shredded
1 pound bacon cooked until crisp, cooled and chopped

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. When done, drain the pasta well and toss with the olive oil. Set aside.
1 pound dry mini farfalle pasta, 1 tablespoon olive oil
In a bowl, whisk together the mayonnaise, sour cream, pickle brine, milk, ranch seasoning, garlic powder, onion powder, black pepper and dill until smooth and well combined.
1 cup mayonnaise, 1 cup sour cream, ⅓ cup reserved pickle brine, ¼ cup milk, 3 tablespoons homemade ranch seasoning, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon freshly cracked black pepper, 2 tablespoons chopped fresh dill
Add the dressing to the pasta and toss to combine. Stir in the pickles and cheese.
1 (32-ounce) container Grillo’s classic dill pickle spears, 8 ounces Monterey Jack, colby, or cheddar cheese
Cover and refrigerate for at least 3 hours. Stir in the bacon just before serving.
1 pound bacon

Any small pasta shape will work well in this recipe.
I used Kraft Three Cheese Crumbles, but cubed or shredded cheese works just fine.
For a spicy version, use Grillo's Hot Pickle Spears.
If you can’t find Grillo’s pickles, look for another brand of refrigerated dill pickles. I do not recommend using fermented/shelf-stable pickles in this recipe.

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.