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Dill Pickle Bacon Pasta Salad

Pickle pasta salad with creamy pickle juice dressing, tender elbow macaroni, and dill pickles folded throughout. Crunchy red onion, crumbled bacon, and shredded cheddar make this a tangy bacon salad everyone reaches for at parties.
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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
  

  • 1 lb elbow macaroni Use elbow macaroni for classic bite-sized swirls.
  • 1.5 cup dill pickles, diced Dice into small pieces for even flavor in every forkful.
  • 8 bacon Cook until crisp, then crumble.
  • 1 cup cheddar cheese, shredded Shred from a block for best melt and texture.
  • 0.5 cup red onion, finely diced Finely dice so it softens slightly as the salad chills.
  • 1 cup mayonnaise Use full-fat mayo for creaminess.
  • 0.25 cup pickle juice Provides tangy flavor and helps loosen the dressing.
  • 2 tbsp Dijon mustard Adds sharp, mellow bite to the dressing.
  • 1 tbsp fresh dill, chopped (or dried dill) Use fresh if possible; dried works when chopped dill isn’t available.
  • 1 salt Add to taste.
  • 1 pepper Add to taste.

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook elbow macaroni in boiling water according to package directions until tender, then drain and rinse under cold water to stop cooking.
  2. Transfer the rinsed pasta to a sheet pan in an even layer so it cools quickly before mixing.
Make pickle juice dressing
  1. Whisk mayonnaise, pickle juice, Dijon mustard, fresh dill (or dried dill), salt, and pepper in a bowl until smooth and fully combined.
Assemble and chill
  1. In a large bowl, combine the cooled pasta with diced dill pickles, cooked crumbled bacon, shredded cheddar, and finely diced red onion.
  2. Pour the dressing over the pasta salad and toss until everything is coated evenly with a creamy, tangy look.
  3. Refrigerate the pasta salad for at least 2 hours so the flavors meld and the pasta absorbs the dressing.
  4. Just before serving, toss again and adjust seasoning with more salt and pepper if needed.

Notes

For the best texture, cool the pasta completely after rinsing so the mayonnaise dressing doesn’t thin out. Store covered in the refrigerator for 3-4 days; freeze is not recommended as the mayo can separate and pickles soften. If you want a lower-fat option, use light mayonnaise for a similar tangy result.