This dill pickle bacon pasta salad is tangy, creamy, and crunchy all at once, with chopped pickles, crisp bacon, cucumbers, mild cheese, and fresh dill in a pickle brine dressing.
If you love anything dill pickle flavored, this is your bowl. It is quick to mix, it chills well, and it travels easily to picnics, potlucks, and backyard cookouts.
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Why This Dill Pickle Bacon Pasta Salad Recipe Works
Pickle brine is the secret in the dressing. Whisked into mayonnaise and sour cream, it adds acid and savory dill flavor that plain mayonnaise cannot match, and it thins the dressing just enough to coat the pasta.
Salty pickles, brine, bacon, and cheese already season this salad fully, so there is no added salt in the recipe. Cucumber and red onion add cool crunch to balance the richness.
Ingredients for Dill Pickle Bacon Pasta Salad
- 8 oz short pasta, such as rotini or shells
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup dill pickle brine
- 1 tbsp yellow mustard
- 1 tsp sugar
- 8 slices bacon, cooked crisp and chopped
- 1 cup chopped dill pickles
- 1 cup mini cucumbers, diced
- 1 cup mild cheddar or Colby cheese, shredded (about 4 oz)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- Black pepper, to taste
Pickle brine: Use the liquid from a jar of crisp dill pickles. It gives the dressing its tang, so do not skip it.
Pickles: Pick crunchy dill spears or chips and chop them small. Pat them dry so they do not water down the dressing.
Bacon: Cook it until very crisp, drain, and chop into small pieces so it stays crunchy in the salad.
Cheese: A mild cheddar or Colby jack lets the pickle flavor lead. Shred it from a block for the ideal texture.
How to Make Dill Pickle Bacon Pasta Salad
1. Cook the pasta. Boil the pasta according to the package directions until al dente. Drain and spread it out to cool, or rinse under cold water.
2. Crisp the bacon. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels and chop.
3. Whisk the dressing. In a large bowl, whisk the mayonnaise, sour cream, pickle brine, mustard, and sugar until smooth and pourable.
4. Prep the add ins. Chop the pickles and pat them dry. Dice the cucumbers, shred the cheese, and chop the onion and dill.
5. Combine. Add the cooled pasta, bacon, pickles, cucumbers, cheese, onion, and dill to the dressing. Fold gently and season with black pepper.
6. Chill. Cover and refrigerate for at least 1 hour. Stir before serving and add a splash of brine if the salad seems thick.
How to Serve Dill Pickle Bacon Pasta Salad
Serve this pasta salad cold with grilled burgers, fried chicken, or barbecue. It goes well next to dill pickle potato salad with eggs and potato salad with pickle relish for a full pickle themed picnic. Pair it with creamy ranch dill pickle dip and a jar of refrigerator dill pickles on the side. Top with extra dill and bacon crumbles.
How to Store and Reheat Dill Pickle Bacon Pasta Salad
Refrigerate leftovers within 2 hours, or within 1 hour if the weather is above 90 degrees F. Store in an airtight container for 3 to 4 days. The pasta absorbs dressing as it sits, so stir in a splash of pickle brine or a spoonful of sour cream to loosen it. Do not freeze it; the mayonnaise separates and the cucumbers turn watery.
Tips and Variations for Dill Pickle Bacon Pasta Salad
Chill the pasta first. Warm pasta absorbs the dressing and makes the salad greasy.
Dry the pickles. Pat chopped pickles with a paper towel so the dressing stays thick.
Add more tang. Stir in an extra tablespoon of brine at serving time if you want a stronger pickle flavor.
Lighten it. Swap half the mayonnaise for plain Greek yogurt.
Add heat. A pinch of cayenne or a few chopped pickled jalapenos brings a little spice.
Use fresh dill. Dried dill is a backup, but use about 1 tablespoon instead of 1/4 cup fresh.
Make it ahead. Mix the salad the night before, then fold in half the bacon at serving for crunch.
Keep it cold. Set the bowl over ice outdoors, and follow the advice from University of Minnesota Extension on storing leftovers.
Frequently Asked Questions About Dill Pickle Bacon Pasta Salad
Can I make dill pickle bacon pasta salad the day before?
Yes. Mix it the night before and keep it covered in the fridge. Stir in a splash of pickle brine before serving.
How long does dill pickle bacon pasta salad last?
It keeps for 3 to 4 days in an airtight container in the refrigerator.
Can I freeze dill pickle bacon pasta salad?
No. The mayonnaise dressing separates and the cucumbers and pickles turn soft after freezing.
What kind of pickles work well?
Crisp kosher dill pickles or dill chips work well. Skip sweet pickles, which change the flavor.
Can I leave out the bacon?
Yes. Add diced ham, cooked chickpeas, or extra cheese to keep it satisfying.
Dill Pickle Bacon Pasta Salad
Equipment
- Large skillet
- Baking sheet
- Whisk
Ingredients
Main Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup dill pickle brine from the pickle jar
- 1 tbsp yellow mustard
- 1 tsp sugar
- 8 slices bacon cooked crisp and chopped
- 8 oz short pasta rotini or shells, cooked al dente and cooled
- 1 cup dill pickles chopped and patted dry
- 1 cup mini cucumbers diced
- 1 cup mild cheddar cheese shredded, about 4 oz
- ½ cup red onion finely chopped
- ¼ cup fresh dill chopped
- ¼ tsp black pepper or to taste
Instructions
Cooking
- Boil the pasta. Cook until al dente, drain, and cool completely under cold water or on a sheet pan.
- Cook the bacon. Fry in a skillet over medium heat for 8 to 10 minutes until crisp. Drain and chop.
- Make the dressing. Whisk the mayonnaise, sour cream, brine, mustard, and sugar until smooth.
- Add the mix ins. Fold in the pasta, bacon, pickles, cucumbers, cheese, onion, and dill.
- Season. Add black pepper. The pickles and bacon supply plenty of salt.
- Chill. Refrigerate for at least 1 hour, then stir and loosen with brine if needed.
