Go Back

Dill Pickle Bacon Pasta Salad

Dill pickle bacon pasta salad is a creamy pickle pasta salad made with cooled rotini, chunky diced pickles, and crispy bacon bits. It’s tossed in a tangy pickle-brine dressing that clings to every piece, then chills for briny crunch and bold flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 12 oz rotini or elbow pasta Cook until al dente, then cool completely.
  • 8 bacon strips Cook until crispy and crumble; reserve some for topping.
  • 1.5 cup dill pickles Dice; set aside a portion if you want extra texture in the final mix.
  • 3 tbsp pickle brine Use in the dressing and reserve a little for adjusting after chilling.
  • 1 cup sharp cheddar cheese Cube small so it melts lightly in the cold dressing.
  • 0.5 red onion Finely dice.
  • 3 tbsp fresh dill Chop; plus extra for topping.
Dressing
  • 1 cup mayonnaise Creamy pickle-brine dressing base.
  • 2 tbsp pickle brine For tang.
  • 1 tbsp apple cider vinegar Adds brightness to the dressing.
  • 1 tbsp Dijon mustard Helps emulsify and adds tang.
  • 1 tsp garlic powder
  • 1 tsp dill weed
  • 0.25 tsp salt To taste; start small, then adjust.
  • 0.25 tsp black pepper To taste; start small, then adjust.

Equipment

  • 1 sheet pan

Method
 

Make the dressing
  1. In a bowl, whisk together mayonnaise, 2 tablespoons pickle brine, apple cider vinegar, Dijon mustard, garlic powder, and dill weed until smooth, with no visible streaks.
  2. Season the dressing with salt and pepper to taste, then whisk once more to fully dissolve the seasoning.
Build the pasta salad
  1. In a large bowl, combine cooled rotini or elbow pasta, diced dill pickles, crumbled bacon, cheddar cubes, diced red onion, and chopped fresh dill.
  2. Pour the dressing over the pasta mixture and toss until everything is generously coated, scraping the bottom and sides so the brine tint covers each piece.
  3. Taste and adjust by adding more pickle brine, salt, or dill as desired for your preferred briny level.
Chill and finish
  1. Cover and refrigerate for at least 1 hour, so the pasta absorbs the dressing and the flavors meld.
  2. Before serving, stir in a splash of extra pickle brine if the salad looks dry after chilling.
  3. Top with the reserved bacon and extra fresh dill for a final briny crunch and a fresh, green finish.

Notes

For best texture, cool the pasta completely before mixing so the creamy dressing doesn’t thin out. Refrigerate covered for 3-4 days; stir well before serving. Freezing is not recommended because mayonnaise-based dressings can separate. Dietary swap: use turkey bacon or plant-based bacon to reduce saturated fat while keeping the salty crunch.