Description
Pickle Ranch Pasta Salad is a creamy, tangy side dish loaded with tender pasta, crunchy dill pickles, cheddar cheese, fresh vegetables, and a flavorful ranch dressing. Perfect for potlucks, picnics, barbecues, or meal prep.
Ingredients
- 12 oz rotini pasta
- 1 1/2 cups dill pickles, diced
- 1/2 cup pickle juice
- 1 cup cheddar cheese, cubed
- 1/2 cup red onion, finely diced
- 1/2 cup celery, diced
- 1/4 cup fresh dill, chopped
- 1/4 cup green onions, sliced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet (1 oz) ranch seasoning mix
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Cook pasta according to package directions until al dente.
- Drain and rinse under cold water to cool completely.
- Place the cooled pasta in a large mixing bowl.
- Pour pickle juice over the pasta and toss gently.
- Let stand for 10 minutes to absorb flavor, then drain any excess liquid.
- Add diced pickles, cheddar cheese, red onion, celery, dill, and green onions.
- In a separate bowl, whisk together mayonnaise, sour cream, ranch seasoning, Dijon mustard, black pepper, and garlic powder.
- Pour the dressing over the pasta mixture.
- Toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Stir before serving and garnish with extra dill if desired.
Notes
- Allowing the pasta to soak briefly in pickle juice adds extra flavor.
- Sharp cheddar cheese provides the best contrast to the tangy dressing.
- For extra protein, add diced chicken or turkey bacon.
- This salad tastes even better after chilling overnight.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American