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Dill Pickle Bacon Pasta Salad

Pickle pasta salad with creamy pickle-juice dressing, dill pickles, crumbled bacon, and cheddar. Elbow macaroni is rinsed cool so it stays tender, then chilled until tangy flavors meld.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dill pickle bacon pasta salad components
  • 1 lb elbow macaroni Use dry elbow macaroni.
  • 1.5 cup dill pickles, diced Chop into small cubes for even bites.
  • 8 bacon slices, cooked and crumbled Cook until crisp, then crumble.
  • 1 cup cheddar cheese, shredded Use sharp cheddar for stronger flavor.
  • 0.5 cup red onion, finely diced Dice small so it disperses well.
  • 1 cup mayonnaise Full-fat mayo recommended for creaminess.
  • 0.25 cup pickle juice Use the liquid from dill pickles or bottled pickle juice.
  • 2 tbsp Dijon mustard Adds tang and helps emulsify the dressing.
  • 1 tbsp fresh dill, chopped Or use 1 tsp dried dill if needed.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and prepare bacon
  1. Cook elbow macaroni according to package directions until tender, then drain and rinse with cold water to cool it quickly and stop cooking.
  2. Cook bacon in a cast iron skillet over medium heat until crisp, then crumble and set aside to cool.
Make the pickle-juice dressing
  1. Whisk mayonnaise, pickle juice, Dijon mustard, fresh dill, salt, and black pepper until smooth and fully combined.
Assemble and chill
  1. Combine pasta, diced dill pickles, crumbled bacon, shredded cheddar, and finely diced red onion in a large bowl.
  2. Pour dressing over the salad and toss until the pasta is evenly coated and no dry spots remain.
  3. Refrigerate for at least 2 hours so flavors meld and the salad thickens slightly.
  4. Toss again before serving and adjust seasoning with more salt and pepper if needed.

Notes

For the best texture, rinse the hot pasta under cold water until fully cool before mixing so it doesn’t clump while chilling. Cover and refrigerate up to 4 days; for best quality, stir once after the first hour. Freezing is not recommended because the mayo-based dressing can separate. Dietary swap: use turkey bacon for a lighter option while keeping the creamy, tangy dressing.