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Dill Pickle Bacon Pasta Salad

Pickle pasta salad with creamy dill pickle dressing, bacon, and cheddar for a tangy, savory side. Elbow macaroni stays tender yet firm after a cold rinse, then chills so the 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni base
  • 1 lb elbow macaroni
Pickle and mix-ins
  • 1.5 cup dill pickles, diced
  • 8 bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 0.5 cup red onion, finely diced
Pickle juice dressing
  • 1 cup mayonnaise
  • 0.25 cup pickle juice
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh dill, chopped or 1 tsp dried dill
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook elbow macaroni according to package directions, then drain and rinse under cold water until cool to the touch for a firm, salad-ready texture.
Make the pickle juice dressing
  1. Whisk together mayonnaise, pickle juice, Dijon mustard, fresh dill, salt, and pepper until smooth and evenly 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 the dressing over the salad and toss to coat evenly so every bite looks creamy and speckled.
  3. Refrigerate for at least 2 hours, covered, so the flavors meld and the pasta absorbs tangy pickle juice.
Finish before serving
  1. Toss again before serving and adjust seasoning with additional salt and pepper as needed, until the taste pops.

Notes

Pro tip: rinse the pasta well after draining so it doesn’t clump, then chill promptly for the best creamy texture. Store covered in the refrigerator up to 4 days; freeze not recommended because mayonnaise-based dressing can break. For a lighter option, use reduced-fat mayonnaise while keeping the same pickle juice and Dijon for the tang.