This Dill Pickle Ranch Pasta Salad is about to be your new obsession! It’s tangy, creamy, crunchy, and loaded with ranch and chopped pickles in every bite.
Author:Leanna
Ingredients
Scale
12 oz pasta (rotini or shells work great)
1 cup chopped dill pickles (plus 2–3 Tbsp pickle juice)
1 cup shredded cheddar cheese
½ cup diced red onion
1 cup chopped celery (optional for crunch)
¾ cup sour cream
¾ cup mayonnaise
1 packet ranch seasoning mix
Fresh dill for garnish (optional)
Salt & pepper to taste
Instructions
Cook the pasta according to package directions.
Drain, rinse with cold water, and let cool.
In a small bowl, mix the sour cream, mayo, ranch seasoning, and pickle juice until smooth.
In a large bowl, combine the cooled pasta, chopped pickles, cheese, onion, and celery.
Pour the dressing over the salad and toss until well coated.
Chill in the fridge for at least 30 minutes before serving.
Garnish with fresh dill, extra pickles, or more cheese if you’re feeling fancy!