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Dill Pickle Bacon Pasta Salad

Pickle pasta salad with creamy cheddar and bacon, tossed in a tangy pickle-juice dressing. Elbow macaroni, diced dill pickles, red onion, and fresh dill create a cool, flavorful salad that improves after chilling.
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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: 540
Ingredients Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Dill pickles and aromatics
  • 1.5 cup dill pickles, diced
  • 0.5 cup red onion, finely diced
  • 1 tbsp fresh dill, chopped (or 1 teaspoon dried)
Bacon and cheese
  • 8 slice bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
Pickle-juice dressing
  • 1 cup mayonnaise
  • 0.25 cup pickle juice
  • 2 tbsp Dijon mustard
  • 0.25 Salt and pepper to taste

Method
 

Cook and chill the pasta
  1. Cook the elbow macaroni according to package directions until tender, then drain.
  2. Rinse the drained pasta with cold water to stop cooking and cool it quickly.
Make the pickle-juice dressing
  1. Whisk together mayonnaise, pickle juice, Dijon mustard, chopped fresh dill, salt, and pepper until smooth and evenly combined.
Assemble the pasta salad
  1. In a large bowl, combine the cooled pasta with diced dill pickles, crumbled bacon, shredded cheddar, and finely diced red onion.
  2. Pour the dressing over the pasta salad and toss until everything is coated evenly.
Chill and finish
  1. Refrigerate for at least 2 hours so the flavors meld.
  2. Toss again before serving and adjust seasoning with additional salt and pepper if needed.

Notes

Pro tip: rinse the pasta well with cold water and cool it fully before mixing—this prevents a greasy texture. Store covered in the refrigerator for 3–4 days; the salad is best within that window. Freezing isn’t recommended because the mayo-dressing can break. For a lighter option, use light mayonnaise or half mayo/half Greek yogurt (the texture stays creamy but tang may increase).