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Dill Pickle Bacon Pasta Salad

Pickle pasta salad with creamy dill pickle, crumbled bacon, and cheddar tossed in a tangy pickle juice dressing. Chilled for 2 hours so the macaroni soaks up flavor and tastes extra 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Dill pickles
  • 1.5 cup dill pickles, diced
Bacon
  • 8 bacon slices, cooked and crumbled
Cheddar cheese
  • 1 cup cheddar cheese, shredded
Red onion
  • 0.5 cup red onion, finely diced
Dressing base
  • 1 cup mayonnaise
  • 0.25 cup pickle juice
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh dill, chopped Use 1 tsp dried dill if substituting.
Seasoning
  • 0.25 salt and pepper Season to taste.

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring a large pot of water to a boil over high heat, then cook the elbow macaroni according to package directions (about 8–10 minutes) until tender. Drain and rinse with cold water to stop the cooking and keep the pasta from clumping.
Make the pickle juice dressing
  1. Whisk mayonnaise, pickle juice, Dijon mustard, chopped fresh dill, salt, and pepper until smooth and evenly combined, with no mustard streaks.
Assemble
  1. Combine pasta, diced dill pickles, crumbled bacon, shredded cheddar, and finely diced red onion in a large bowl so the add-ins are evenly distributed.
  2. Pour the dressing over the salad and toss thoroughly until every piece of pasta looks coated.
Chill and finish
  1. Refrigerate for at least 2 hours so flavors meld and the dressing thickens against the pasta.
  2. Toss again before serving and adjust seasoning with more salt and pepper as needed.

Notes

For best texture, rinse the pasta with cold water right after draining so it stays firm for the creamy dressing. Store covered in the refrigerator for up to 4 days; the salad is not freezer-friendly. For a lighter option, use light mayonnaise and reduce the bacon slightly to cut calories while keeping the dill pickle tang.