Dill Pickle Ranch Pasta Salad

Servings 6


  • 350 g Farfalle Bow Pasta
  • 500 g Bacon cut into pieces
  • 2 Cups Cherry tomatoes, sliced in half
  • 200 g Cheddar cheese, shaved or diced
  • 1/2 cup Alderson's Dill Pickle Spears, chopped
  • ------ ------ ---------------------
  • 1 Cup Mayo
  • 1/2 Cup Sour cream
  • 1/2 Cup Fresh dill chopped
  • 1/4 Cup Pickle brine
  • 1/4 Cup Milk
  • 1 Tsp Crushed garlic
  • Salt and pepper to taste


  • Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente. Rinse under cold water and drain.
  • Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Drain on paper towels to remove excess grease.
  • In a small bowl, whisk together mayo, sour cream, dill, pickle brine, milk, garlic and onion powder. Season with salt and pepper.
  • In a large bowl, combine cooked pasta, cooked bacon, tomatoes, cheddar cheese and pickles. Add dressing and toss until combined.
  • Season with salt and pepper and serve.