Dill Pickle Ranch Pasta Salad

This Dill Pickle Ranch Pasta Salad is creamy, crunchy, and packed with pickle flavor in every bite. Rotini pasta is tossed with cheddar cheese, red onion, bacon, fresh dill, and Cleveland Kitchen Pickles, then coated in a tangy ranch dressing made with pickle brine for an extra punch of flavor. It’s the perfect side dish for cookouts, potlucks, and summer gatherings.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

For the Pasta Salad

• 12 oz rotini pasta
• 2 cups Cleveland Kitchen Classic Dill Pickles, diced
• 8 oz sharp cheddar cheese, cubed
• ½ cup red onion, finely diced
• ½ cup cooked bacon, crumbled
• 2 tbsp fresh dill, chopped

For the Dressing

• ½ cup mayonnaise
• ½ cup sour cream
• 2 tbsp ranch seasoning
• 3 tbsp pickle brine
• ½ tsp paprika
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions

1. Cook rotini according to package directions until al dente. Drain and rinse under cold water until completely cooled.
2. In a large bowl, combine cooled pasta, diced pickles, cheddar cheese, red onion, bacon, and fresh dill.
3. In a separate bowl, whisk together mayonnaise, sour cream, ranch seasoning, pickle brine, paprika, salt, and pepper until smooth.
4. Pour dressing over the pasta mixture and toss until evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
5. Garnish with additional fresh dill and diced pickles before serving, if desired.

Tips & Variations

• Use Cleveland Kitchen Kimchi Pickles for a spicy twist.
• Add diced grilled chicken for a protein-packed lunch.
• Make it ahead—the flavor improves after a few hours in the refrigerator.
• If the salad thickens after chilling, stir in a splash of pickle brine before serving.

Storage

• Store covered in the refrigerator for up to 4 days.
• Stir before serving.