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Dill Pickle Bacon Pasta Salad

Dill pickle bacon pasta salad is a creamy pickle pasta salad with crispy bacon bits and chunky dill pickle pieces in a tangy pickle-brine dressing. This easy pasta salad is chilled for briny crunch and smoky richness in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 12 oz rotini or elbow pasta Cook until al dente, then cool completely before mixing.
  • 8 bacon Cook until crispy and crumble; reserve some for topping.
  • 1.5 cup dill pickles Dice the pickles; set aside for folding into the salad.
  • 3 tbsp pickle brine Use in the dressing; reserve a little for adjusting after chilling.
  • 1 cup sharp cheddar cheese Cube into small pieces for even bites.
  • 0.5 red onion Finely dice for balanced flavor.
  • 3 tbsp fresh dill Chop; reserve extra for topping.
  • 1 cup mayonnaise Use creamy-style mayo as written.
  • 2 tbsp pickle brine Use in the dressing for tang; add more before serving if needed.
  • 1 tbsp apple cider vinegar Adds brightness to the brine dressing.
  • 1 tbsp Dijon mustard Helps emulsify the dressing.
  • 1 tsp garlic powder Adds savory depth without overpowering.
  • 1 tsp dill weed Seasoning for the pickle-brine dressing.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool
  1. Cook the rotini or elbow pasta in a Dutch oven according to package directions until al dente, then drain and cool completely.
  2. Cook the bacon until crispy, then crumble and spread on a sheet pan to cool briefly.
Make the creamy pickle-brine dressing
  1. Whisk together mayonnaise, pickle brine, apple cider vinegar, Dijon mustard, garlic powder, and dill weed until smooth; season with salt and pepper.
Assemble the pasta salad
  1. Combine cooled pasta, diced dill pickles, crumbled bacon (reserve some for topping), sharp cheddar cheese cubes, red onion, and fresh dill in a large bowl.
  2. Pour the dressing over the pasta mixture and toss until everything is generously coated.
  3. Taste and adjust brine, salt, or dill as desired.
Chill and finish
  1. Refrigerate for at least 1 hour, then stir in a splash of extra brine before serving if needed.
  2. Top with reserved bacon and extra fresh dill before serving.

Notes

For the best briny crunch, cool the pasta fully before mixing so the dressing stays creamy instead of watery. Refrigerate leftovers in an airtight container for 3-4 days; stir well before eating and add a tiny splash of brine if needed. Freezing is not recommended due to the mayo-based dressing texture. For a lower-fat option, use reduced-fat mayonnaise and consider light cheddar.