Dill Pickle Chicken Pasta Salad
If you are a pickle person, this pasta salad was made for you. Rotini or bowtie pasta tossed with crispy chopped chicken tenders, shredded cheddar, dill pickles, fresh cucumber, cherry tomatoes, bacon, green onions, and fresh dill, all coated in a creamy pickle ranch dressing that ties every bold, tangy flavor together. It is the pasta salad that gets talked about at every cookout and potluck and the one people ask you to bring every single time after that.
A Quick Look At The Recipe
- Recipe Name: Dill Pickle Chicken Pasta Salad
- Main Ingredients: rotini or bowtie pasta, crispy chicken tenders, shredded cheddar cheese, dill pickles, fresh cucumber, cherry tomatoes, to 5 green onions, to 8 slices bacon
- Why You'll Love It: This dill pickle chicken pasta salad combines rotini or bowtie pasta with crispy chicken, cheddar, dill pickles, bacon, cucumber, and creamy pickle ranch dressing for a bold, tangy summer pasta salad.
The crispy chicken tenders are the detail that makes this salad genuinely different. Where most pasta salads use plain grilled or shredded chicken, crispy chopped tenders add a satisfying crunch and a richer, more substantial texture that holds up through the dressing and the chill time. Every bite has something going on and that is exactly the point.
Why You’ll Love This Recipe
Crispy chicken tenders add a crunch and heartiness that makes this feel like a complete meal rather than just a side dish.
Creamy pickle ranch dressing coats every piece of pasta, chicken, and vegetable in a tangy, herby, slightly briny flavor that is specifically addictive for anyone who loves pickles.
It is a full meal in one bowl. Protein from the chicken and bacon, carbs from the pasta, vegetables from the cucumber and tomatoes, and cheese throughout. Nothing else needed.
It is perfect for making ahead. The flavors develop and deepen in the refrigerator and it serves a crowd from one large bowl with almost no day-of effort.
Ingredients Needed to Make Dill Pickle Chicken Pasta Salad.
The Pasta
Rotini or bowtie pasta both work well. Rotini spirals trap the creamy pickle ranch dressing in their twists for the most evenly coated result. Bowtie adds a fun visual element that works beautifully alongside the colorful toppings.
The Proteins
Crispy chicken tenders chopped into bite-sized pieces are the primary protein. Any brand of store-bought crispy tenders works, making this as easy as possible. Crumbled bacon adds a smoky, salty crunch throughout every spoonful.
The Vegetables and Cheese
Dill pickles are the star flavor. Sliced or chopped, they add the briny, tangy punch that defines the whole salad. Fresh cucumber adds cool, crisp freshness. Cherry tomatoes halved add a juicy sweetness. Green onions add a mild, slightly sharp bite. Shredded cheddar adds a bold, slightly tangy richness. Fresh dill reinforces the pickle character throughout.
The Dressing
Creamy pickle ranch dressing is the binding that coats everything and delivers the signature tangy, herby, briny flavor of the finished salad. Add to taste starting with a moderate amount and adjusting after the chill.
How to Make Dill Pickle Chicken Pasta Salad
One large bowl, 20 minutes of prep.
Step 1: Cook and Cool the Pasta
Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Drain and rinse immediately under cold running water until completely cool. Shake off any excess water and set aside.
Step 2: Prep the Proteins
Cook the bacon until crispy. Let cool and crumble into pieces. Chop the crispy chicken tenders into bite-sized chunks.
Step 3: Build the Salad
In a large bowl, combine the cooled pasta, chopped chicken, shredded cheddar, dill pickles, diced cucumber, halved cherry tomatoes, sliced green onions, crumbled bacon, and fresh dill. Toss gently to distribute evenly.
Step 4: Dress and Chill
Pour the creamy pickle ranch dressing over the salad and toss until everything is evenly coated. Start with less than you think you need. Cover and refrigerate for at least 30 minutes. Before serving, toss again and add extra dressing as needed since the pasta absorbs it during the chill.
Storing
Store in a sealed airtight container in the refrigerator for up to 3 days. The pasta continues absorbing the dressing as it sits. Add a drizzle of extra pickle ranch before serving each day to keep it creamy and well coated. The flavors deepen overnight and most people find this salad even better on day two.
Dill Pickle Chicken Pasta Salad
Ingredients
- 1 lb rotini or bowtie pasta cooked and cooled
- 2 cups crispy chicken tenders chopped
- 1 1/2 cups shredded cheddar cheese
- 1 cup dill pickles sliced or chopped
- 1 cup fresh cucumber diced
- 1 cup cherry tomatoes halved
- 4 to 5 green onions sliced
- 6 to 8 slices bacon cooked and crumbled
- 2 tbsp fresh dill chopped
- Creamy pickle ranch dressing to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain, rinse under cold water until completely cool, and set aside.
- Cook the bacon until crispy and crumble into pieces. Set aside.
- Chop the crispy chicken tenders into bite-sized pieces.
- In a large bowl, combine the cooled pasta, chopped chicken, shredded cheddar, dill pickles, diced cucumber, halved cherry tomatoes, sliced green onions, crumbled bacon, and fresh dill.
- Pour the creamy pickle ranch dressing over the salad and toss until everything is evenly coated. Start with a moderate amount and add more to taste.
- Cover and refrigerate for at least 30 minutes before serving. Toss again and add extra dressing if the pasta has absorbed it before serving.
