My Baking Addiction · by Jamie
Dill Pickle Pasta Salad
NUTRITION · PER SERVING205M COOK
CAL 30%·PRO 46%
CARBS 37G25% OF CAL
2G FIBER31G OTHER4G TOTAL SUGAR
FAT 39G59% OF CAL
13G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta salad loaded with crispy bacon, tangy dill pickles, and melted cheese, bound with a herby ranch dressing. Perfect for summer cookouts and potlucks.
sideamericansaladpasta🍲 stockpot
View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound dry mini farfalle pasta
- 1 tablespoon olive oil
- 1 (32-ounce) container Grillo’s classic dill pickle spears (diced, reserve ⅓ cup of the brine)
- 8 ounces Monterey Jack, colby, or cheddar cheese (cut into small cubes or shredded)
- 1 pound bacon (cooked until crisp, cooled and chopped)
- 1 cup mayonnaise
- 1 cup sour cream
- ⅓ cup reserved pickle brine
- ¼ cup milk
- 3 tablespoons homemade ranch seasoning (or 1 (1-ounce) packet store-bought)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh dill
At a glance
PER SERVING · TIME 205M
CAL 30%·PRO 46%
CARBS 37G25% OF CAL
2G FIBER31G OTHER4G TOTAL SUGAR
FAT 39G59% OF CAL
13G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1770mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 314mg
- Calcium
- 186mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1770MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.