Bright, tangy, and utterly addictive, this Dill Pickle Bacon Pasta Salad is the kind of side that disappears at backyard barbecues and potlucks. It’s simple to make, keeps well for meal prep, and balances crunchy pickles and cucumbers with creamy dressing and smoky bacon. If you love experimenting with bold, pickled flavors, browse this pickled strawberries guide for more inspiration on sweet-and-tangy twists.
Why You’ll Love This Dill Pickle Bacon Pasta Salad
- Big, bold pickle flavor without overpowering the whole dish.
- Ready in about 30–45 minutes—great for quick weeknight sides or party prep.
- Holds up well in the fridge for easy make-ahead lunches.
- Family-friendly: kids love the bacon and cheese, adults love the tang.
- Flexible: swap cheeses or add extra veggies to suit your crowd.
Ingredients Needed
Sauce & Dressing
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/4 cup Pickle Brine
- 1 tablespoon Yellow Mustard
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar
Protein & Crunch
- 8 slices Bacon
Pasta & Vegetables
- 8 ounces Short Pasta (elbow, rotini, or shells)
- 1 cup Pickles (diced)
- 1 cup Mini Cucumbers (sliced or diced)
- 1/2 cup Red Onions (halved or finely chopped)
Cheese & Herbs
- 1 cup Mild Cheese (cheddar or Monterey Jack, cubed)
- 1/4 cup Fresh Dill (chopped)
Seasoning
- Salt and Pepper to taste
Step-by-Step Instructions
- Cook the pasta: boil short pasta until al dente, drain, rinse under cold water, and cool.
- Crisp the bacon: cook until very crispy, drain on paper towels, and chop into bite-sized pieces.
- Mix the dressing: whisk together mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar until smooth.
- Prep the mix-ins: dice pickles and cucumbers, halve or finely chop red onion, cube the cheese, and chop the fresh dill.
- Combine everything: toss pasta, bacon, pickles, cucumbers, red onion, cheese, and dill with the dressing.
- Chill and meld: refrigerate at least 30–60 minutes so flavors marry; adjust salt and pepper before serving.
- Serve cold or slightly chilled for best texture and flavor.
Serving Suggestions Dill Pickle Bacon Pasta Salad
- Serve alongside grilled burgers or smoked chicken for a full summer spread.
- Spoon over a bed of lettuce for a quick picnic-style pasta salad plate.
- Top with extra crumbled bacon and fresh dill for a pretty, crunchy finish.
- Pack in airtight containers for lunch; keeps 3–4 days refrigerated.
Tips for Success Dill Pickle Bacon Pasta Salad
- Cool the pasta completely before adding dressing to avoid a watery salad.
- Crisp the bacon well—extra crunch creates the best contrast with creamy dressing.
- Taste the dressing before mixing: pickle brines vary, so adjust salt/sugar to balance.
- Chop ingredients uniformly so every forkful has a little of everything.
- For extra texture, try a crunchy garnish—this technique is similar to the crunchy toppings in crispy artichoke pasta recipes.
variation (if any)
- Make it lighter: swap half the mayo for additional sour cream or plain Greek yogurt.
- Add heat: stir in 1–2 teaspoons hot sauce or diced pickled jalapeños.
- Meat swap: replace bacon with diced ham or try a salty twist using the method in this pickled bologna guide for a retro deli-inspired variation.
- Dairy-free: use a vegan mayo and omit the cheese for a dairy-free version.
FAQs
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, it stays fresh 3–4 days. The texture is best within the first 48 hours.
Q: Can I make this ahead for a party?
A: Yes—make the dressing and chop-ins a day ahead, cook pasta and bacon the same day, then combine a few hours before serving to keep textures bright.
Q: Can I use dill pickle relish instead of diced pickles?
A: You can, but relish can be finer and more vinegary—start with 1/2 cup and taste before adding more to avoid overpowering the dressing.
Q: What types of pasta work best?
A: Short shapes that hold dressing—elbows, rotini, shells, or small penne—are ideal for this salad.
Q: Can I freeze Dill Pickle Bacon Pasta Salad?
A: Freezing isn’t recommended. Mayo-based dressings can separate and change texture when thawed.
Dill Pickle Bacon Pasta Salad
Ingredients
Method
- Boil the short pasta until al dente, drain, rinse under cold water, and cool.
- Cook the bacon until very crispy, drain on paper towels, and chop into bite-sized pieces.
- Whisk together mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar until smooth.
- Dice the pickles and cucumbers, halve or finely chop the red onion, cube the cheese, and chop the fresh dill.
- Toss the pasta, bacon, pickles, cucumbers, red onion, cheese, and dill with the dressing.
- Refrigerate for at least 30–60 minutes to meld the flavors; adjust salt and pepper before serving.
- Serve cold or slightly chilled for best texture and flavor.
