Dill Pickle Bacon Pasta Salad
A creamy, tangy, and crunchy pasta salad featuring dill pickles and bacon, perfect for picnics and potlucks.
Ingredients
For the Salad
- 8 slices Bacon Thick-cut bacon recommended for better texture.
- 8 ounces Short Pasta Rotini, shells, or elbow macaroni work best.
- 1 cup Diced Pickles Use firm dill pickles for best flavor.
- 1 cup Mini Cucumbers Sliced for crunch.
- 1 cup Mild Cheese Cubed; mozzarella or similar recommended.
- 1/2 cup Red Onions Chopped for flavor.
- 1/4 cup Fresh Dill Chopped for freshness.
For the Dressing
- 1 cup Mayonnaise Full-fat recommended for best texture.
- 1/2 cup Sour Cream Adds creaminess.
- 1/4 cup Pickle Brine From crunchy dill pickles.
- 1 tablespoon Yellow Mustard For tanginess.
- 1 teaspoon Kosher Salt To taste.
- 1 teaspoon Sugar Balances acidity.
Instructions
Preparation
- Cook the short pasta until al dente according to package directions. Drain and rinse under cold water to stop cooking.
- Fry the bacon in a skillet over medium heat until crispy. Remove to a paper towel-lined plate and chop into bite-size pieces.
- In a bowl, combine mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar; whisk until smooth.
- Prep the mix-ins: dice pickles, slice mini cucumbers, cube cheese, chop red onion, and fresh dill.
Assembly
- In a large bowl, toss cooled pasta with the dressing, then fold in bacon, pickles, cucumbers, cheese, red onion, and dill until evenly coated.
- Cover and refrigerate for at least 30 minutes to meld flavors; ideally chill for 2–4 hours before serving.
Notes
Use room temperature dressing for better coating. Adjust based on preference for saltiness and acid. Best served chilled.