Ingredients
Let’s gather everything you need to create this delightful dish. Remember, substitutions are always welcome, just like how my grandmother would tweak her recipes based on what was available.
- 12 ounces of rotini pasta
- 1 cup of dill pickles, chopped
- 1/2 cup of red onion, finely diced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of cheddar cheese, cubed
- 1/2 cup of cooked bacon, crumbled (optional, but highly recommended!)
- 1 cup of ranch dressing
- 1/4 cup of pickle juice
- 1 tablespoon of fresh dill, chopped
- Salt and pepper to taste
Feel free to swap the rotini for any pasta you have on hand, or use turkey bacon for a leaner option.
Instructions
Turning this idea into a delicious reality is as easy as pie. Let’s walk through the steps together, just like I used to with my siblings in our family kitchen.
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta down.
- In a large mixing bowl, combine the cooled pasta, chopped dill pickles, red onion, cherry tomatoes, cheddar cheese, and bacon.
- In a separate bowl, whisk together the ranch dressing and pickle juice until smooth. Pour this mixture over the pasta and veggies, stirring gently to coat everything evenly.
- Add the fresh dill, and season with salt and pepper to taste. Toss once more to combine all those wonderful flavors.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking tip: If you prefer a more intense dill flavor, add an extra splash of pickle juice or a bit more fresh dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International