Dill Pickle Bacon Pasta Salad
Bright, tangy, and utterly addictive, this Dill Pickle Bacon Pasta Salad combines crunchy pickles and cucumbers with creamy dressing and smoky bacon, perfect for potlucks and meal prep.
Ingredients
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 Crisp and chopped
Pasta & Vegetables
- 8 ounces Short Pasta (elbow, rotini, or shells) Cook until al dente
- 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
- to taste Salt and Pepper
Instructions
Preparation
- 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.
Combine & Chill
- 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.
Serving
- Serve cold or slightly chilled for best texture and flavor.
Notes
Cool the pasta completely before adding dressing to avoid a watery salad. For extra texture, try a crunchy garnish.