Description
A creamy, crunchy pasta salad featuring dill pickles, crispy bacon, and tangy ranch dressing—perfect for picnics and BBQs.
Ingredients
Scale
- 8 oz pasta (e.g., rotini or penne)
- 1 cup crispy bacon, chopped
- 1 cup sharp cheddar cheese, cubed
- 1 cup dill pickles, chopped
- 1 cup ranch dressing
- Salt and Pepper to taste
- Fresh dill (optional, for garnish)
Instructions
- Boil a pot of salted water and add the pasta. Cook until al dente, about 8-10 minutes.
- Remove the pasta from heat, drain, and rinse under cold water.
- Cook the bacon in a skillet until crispy, then chop it into bite-sized pieces.
- Chop the dill pickles into small pieces.
- Combine the cooked pasta, crispy bacon, cheddar cheese, and dill pickles in a large bowl.
- Pour ranch dressing over the mixture and season with salt and pepper.
- Fold until everything is well coated.
- Refrigerate for at least 30 minutes before serving.
Notes
This salad is even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: pasta salad, creamy salad, bacon ranch salad, picnic food, summer recipe