Dill Pickle Bacon Ranch Pasta Salad

Ingredients

• 1 lb bacon (Cooked and crumbled)
• 16 oz rotini pasta (Cooked and drained)
• 8 oz sharp cheddar cheese (Cubed)
• 2 cup dill pickles (Chopped)
• 16 oz fresh dill (Chopped)
• 1 cup mayonnaise
• 1 cup sour cream
• 0.5 cup dill pickle juice
• 1 packet ranch seasoning mix

Steps

1. 1

   Cook the bacon until done, then crumble it. Cook the rotini pasta according to the package directions until tender.

2. 2

   While the bacon and pasta cook, cube the sharp cheddar cheese, chop the dill pickles, and chop the fresh dill.

3. 3

   Drain the cooked pasta and rinse it under cold water until it is completely cooled.

4. 4

   In a large bowl, mix together the mayonnaise, sour cream, dill pickle juice, ranch seasoning mix, and chopped fresh dill until combined.

5. 5

   Add the cooled, drained rotini, chopped dill pickles, cubed cheddar cheese, and cooked crumbled bacon to the dressing.

6. 6

   Mix everything thoroughly so the dressing coats the pasta and the ingredients are evenly distributed.

7. 7

   Cover and refrigerate the pasta salad for at least 1 hour.

8. 8

   Serve cold.

Notes

The source says to refrigerate for at least one hour; a comment suggests that resting until the next day may be preferable. The source does not specify exact pasta or bacon cooking times or package directions.

Nutrition per serving

• salad
• side dish
• cold
• pasta salad
• make-ahead
• American
• bacon
• cheese