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Dill Pickle Bacon Pasta Salad

Dill pickle bacon pasta salad is a creamy pickle pasta salad with rotini, smoky crispy bacon bits, and chunky dill pickle pieces tossed in tangy pickle-brine dressing. Chill it for briny crunch and a creamy coating that clings to every pasta piece.
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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 base
  • 12 oz rotini or elbow pasta Cook until al dente, then cool completely.
  • 8 bacon Cook crispy, then crumble; reserve some for topping.
  • 1.5 cups dill pickles, diced Dice into chunky pieces; reserve a little if desired.
  • 0.25 cup sharp cheddar cheese, cubed small Cube small so it melts slightly and distributes evenly.
  • 0.5 red onion Finely dice.
  • 3 tbsp fresh dill, chopped Use fresh for best aroma.
Creamy pickle-brine dressing
  • 1 cup mayonnaise
  • 3 tbsp pickle brine Add to dressing and/or adjust before serving.
  • 2 tbsp pickle brine Used in dressing; extra for loosening after chilling.
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dill weed
  • 0.1 salt To taste.
  • 0.1 black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the pickle-brine dressing
  1. Whisk together mayonnaise, pickle brine, apple cider vinegar, Dijon, garlic powder, and dill weed until smooth. Season with salt and black pepper to taste.
Assemble the pasta salad
  1. Cook the rotini or elbow pasta in a Dutch oven until al dente, then drain and cool completely. Make sure the pasta is not warm before mixing.
  2. Combine cooled pasta, diced dill pickles, crumbled bacon (reserve some for topping), cheddar cubes, red onion, and fresh dill in a large bowl. Mix until the mix-ins are evenly distributed.
  3. Pour the dressing over the pasta mixture and toss until everything is generously coated. Continue tossing for 1 minute so the creamy dressing clings to the pasta.
  4. Taste and adjust brine, salt, or dill as desired. Add a pinch more salt or a splash more brine until the flavor is tangy.
Chill and serve
  1. Refrigerate for at least 1 hour to let the flavors meld. Stir in a splash of extra brine before serving if needed.
  2. Top with the reserved bacon and extra fresh dill before serving. Serve cold for the best briny crunch.

Notes

For the creamiest texture, cool the pasta fully so the dressing doesn’t thin out. Refrigerate in an airtight container for 3-4 days; stir well before eating and add a small splash of extra brine to refresh tang. Freezing isn’t recommended because mayonnaise-based dressings can break. If you want it lighter, use light mayonnaise (or half mayonnaise/half Greek yogurt) for a tangier, lower-fat creamy pickle dressing.