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Dill Pickle Bacon Pasta Salad: The Ultimate Tangy Side Dish

Close-up of creamy dill pickle bacon pasta salad featuring rotini pasta, pickle slices, and bacon bits.

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Make this creamy, tangy dill pickle bacon pasta salad for your next gathering. It combines the crunch of bacon with the bright flavor of dill pickles in a simple, flavorful dressing.

Ingredients

Scale
  • 1 pound rotini or elbow macaroni pasta
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup dill pickle chips, chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 cup mayonnaise
  • 1/4 cup pickle juice (from the dill pickle jar)
  • 2 tablespoons yellow mustard
  • 1 tablespoon granulated sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
  2. While the pasta cooks, cook the bacon until crisp. Drain the bacon on paper towels, then crumble it into small pieces.
  3. In a large bowl, whisk together the mayonnaise, pickle juice, yellow mustard, sugar, black pepper, and salt until the dressing is smooth. This creates your pickle juice dressing.
  4. Add the cooled pasta, chopped dill pickle chips, red onion, and celery to the dressing mixture. Toss gently to coat everything evenly.
  5. Fold in most of the crumbled bacon, reserving some for garnish.
  6. Cover the bowl and chill the pasta salad in the refrigerator for at least 2 hours before serving. This allows the flavors to meld.
  7. Before serving, taste and adjust seasoning if needed. Garnish the top with the remaining crumbled bacon.

Notes

  • For the best texture in this crunchy bacon pasta salad, make sure the bacon is fully crisp before crumbling.
  • If you want a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
  • This recipe is a great potluck pasta salad idea because it travels well when kept cold.
  • Use high-flavor pasta shapes like rotini or cavatappi to hold the creamy dressing.

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