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Dill Pickle Bacon Pasta Salad

Pickle pasta salad with creamy dill pickle dressing, crispy bacon, and cheddar stirred through elbow macaroni. This tangy salad chills for 2 hours so every bite tastes bold and well-seasoned.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook the elbow macaroni according to package directions until tender, about 10–12 minutes, and drain well.
  2. Rinse the drained pasta under cold water for 30–60 seconds to stop cooking and prevent clumping.
Make the pickle juice dressing
  1. In a bowl, whisk mayonnaise, pickle juice, Dijon mustard, fresh dill, salt, and pepper until smooth, about 45–60 seconds.
Assemble the salad
  1. In a large bowl, combine pasta, diced dill pickles, bacon, cheddar, and finely diced red onion.
  2. Pour the dressing over the salad and toss until everything is evenly coated.
Chill and serve
  1. Refrigerate the salad for at least 2 hours, keeping it covered so it absorbs the tangy pickle dressing.
  2. Before serving, toss again and adjust seasoning with more salt and pepper if needed.

Notes

For the best texture, fully chill the salad so the dressing thickens slightly and the pasta holds its shape; store covered in the refrigerator up to 4 days. Freezing isn’t recommended because mayo-based dressings can separate when thawed. For a lighter version, use light mayonnaise and keep the same pickle juice amount for the tangy flavor.