Go Back

Dill Pickle Bacon Pasta Salad

Pickle pasta salad with creamy cheddar, dill pickles, and bacon in a tangy pickle-juice dressing. Cooked elbow macaroni is rinsed cool, then tossed until every bite is coated and chilled until flavors meld.
Print Recipe Pin Recipe
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: 650
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cook to al dente for the best texture after chilling.
Dill pickles
  • 1.5 cup dill pickles Dice small so they spread evenly through the pasta.
Bacon
  • 8 bacon Cook until crisp, then crumble into bite-size pieces.
Cheddar cheese
  • 1 cup cheddar cheese Shred for easy melting and even distribution.
Red onion
  • 0.5 cup red onion Dice finely so it blends into the creamy dressing.
Dressing
  • 1 cup mayonnaise Use full-fat mayo for a creamier texture.
  • 0.25 cup pickle juice Provides the signature tang; measure carefully.
  • 2 tbsp Dijon mustard Stabilizes flavor and helps the dressing cling.
  • 1 tbsp fresh dill Chop finely; substitute dried dill if preferred.
  • 0.333 tsp salt Add to taste.
  • 0.333 tsp pepper Add to taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni according to package directions until tender but not mushy, then drain and rinse with cold water to stop the cooking.
  2. Spread the drained pasta on a sheet pan to help it cool quickly before assembling, letting it sit until fully cool to the touch.
Make the pickle-juice dressing
  1. Whisk together mayonnaise, pickle juice, Dijon mustard, fresh dill, salt, and pepper until smooth and creamy.
Assemble and chill
  1. Combine the cooled pasta, diced dill pickles, crumbled bacon, shredded cheddar, and finely diced red onion in a large bowl.
  2. Pour the dressing over the salad and toss until everything is evenly coated and glossy.
  3. Refrigerate for 2 hours to chill and let the flavors meld.
  4. Toss again before serving and adjust seasoning with additional salt and pepper if needed.

Notes

Pro tip: rinse the pasta with cold water and cool it fully so the dressing stays creamy instead of turning watery. Refrigerate leftovers in a covered container for up to 4 days; freeze is not recommended because macaroni and pickles can soften. For a lighter option, replace half the mayonnaise with plain Greek yogurt for a tangier, lower-fat dressing while keeping the pickle-juice flavor.