Sweet Dill Zucchini Pickle Pasta Salad
This Sweet Dill Zucchini Pickle Pasta Salad is bursting with tangy, fresh flavors and a creamy dressing—perfect for summer gatherings or a light lunch!
Servings: 4 servings
Ingredients
- 3 cups cooked pasta fusilli or rotini work best for holding the dressing
- 1 cup diced zucchini
- 1 cup diced bell pepper choose your favorite color or mix them for a rainbow effect
- 0.5 cup diced red onion
- 1 cup sweet dill pickles chopped, adds the signature tang and crunch
- 0.5 cup turkey bacon cooked and chopped for a smoky, savory touch
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 2 tablespoons dill pickle juice for that extra pickle punch
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
Step 1: Cook and Cool the Pasta
- Begin by cooking your pasta according to the package instructions until it is al dente. Fusilli or rotini are preferred because their twists hold onto the creamy dressing beautifully. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool the noodles. Set aside to drain fully.
Step 2: Prepare the Vegetables and Bacon
- While the pasta is cooking, dice your zucchini, bell pepper, and red onion into bite-sized pieces. Chop the sweet dill pickles finely to distribute their flavor evenly throughout the salad. Cook the turkey bacon in a skillet over medium heat until crispy, then drain on paper towels and chop into small pieces.
Step 3: Make the Dressing
- In a medium bowl, whisk together the mayonnaise, sour cream, dill pickle juice, Dijon mustard, garlic powder, salt, and pepper. Taste and adjust seasoning as needed. The pickle juice adds a delightful tang, so feel free to add a bit more if you want a bolder pickle flavor.
Step 4: Combine the Salad Ingredients
- In a large mixing bowl, combine the cooked pasta, diced zucchini, bell pepper, red onion, chopped pickles, and turkey bacon. Pour the dressing over the salad and toss gently but thoroughly until everything is evenly coated.
Step 5: Chill and Serve
- For best results, refrigerate the Sweet Dill Zucchini Pickle Pasta Salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill perfectly. Just before serving, sprinkle fresh dill on top for a beautiful presentation and an extra burst of herbal freshness.
Equipment
- Large Pot
- Skillet
- Mixing Bowls
Notes
- Use cold pasta to keep the salad fresh and the dressing from melting.
- Pickle juice is essential for the classic sweet dill flavor—don’t skip it!
- Make the salad ahead of time for better flavor melding and serve chilled.