This Dill Pickle Pasta Salad with Bacon is creamy, savory, hearty, and bursting with tangy dill pickle flavor. It's easy to make, topped with crispy bacon, and can serve a crowd — a must-make side dish for summer barbecues, potlucks, and picnics!
The weather is finally warming up here in Wichita, and I'm celebrating with a big bowl of this Dill Pickle Pasta Salad with Bacon! Along with big green salads, pasta salads are always my dish of summer, so I can't find a better way to herald in the warmer months.
Full of crunchy, briny pickles and topped with crispy, savory bacon, al dente pasta is tossed in a creamy dill pickle juiced-infused dressing. The result: one of the best pasta salad recipes!
Seriously, it is always the first to disappear on the potluck spread. Best of all, I get rave reviews from dill pickle lovers and even a few skeptical party-goers, making it a great go-to dish for nearly any summer get-together!
Crazy about dill pickles?! Continue to get your fix with my Polish Dill Pickle Soup and Dill Pickle Pizza recipes.
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Why You'll Love It
- Simple Prep — With common ingredients and easy steps, even the most novice cook can nail this recipe!
- Versatile — Serve dill pasta salad as a light main dish or as a side with burgers, sausages, or steak. The pairing options are nearly endless!
- Summer Comfort — Nothing says summertime nostalgia quite like a bowl of cool and creamy pasta salad! This recipe has everything needed to evoke it: creamy dressing, tender pasta, crunchy pickles, smoky bacon, and savory cheese.
🥂Make it A Rosy Moment
This Dill Pickle Pasta Salad is tangy, creamy, and just the right amount of quirky—in other words, it's made for memorable moments.
Maybe you're soaking up sunshine poolside or hosting a lighthearted brunch with friends, here are three creative ways to serve it up and make it a rosy moment…
- Pool Party Perfection – Serve this pasta salad in individual clear cups or mini mason jars for easy, grab-and-go bites that keep the fun flowing. Chill them on a platter over ice to keep things cool and crisp. Add a side of Watermelon Mojito Salad and a big pitcher of Hugo Spritzes to make it the ultimate backyard bash.
- Spring Brunch Showstopper – Let your pasta salad shine on a spring-inspired grazing board. Nestle it among fresh crudités, deviled eggs, and flaky croissants for a playful mix of textures and flavors. Serve with a bubbly citrus spritz and maybe a bouquet or two—because brunch is always better when it’s pretty and pickly. (Try pairing it with my Whipped Lemon Ricotta Dip to keep the vibes light and bright!)
- Lunchbox Glow-Up – Pack it up for weekday lunches in cute bento-style boxes with a side of fruit and a little square of dark chocolate. It’s a cheerful midday bite that brings the party energy—even on a Tuesday.
Important Ingredients
- Pasta - I recommend rotini pasta because its ridges hold the pasta salad dressing, delivering maximum flavor. If needed, you can also use any other short pasta, such as medium shells, elbow macaroni, cavatappi, or radiatore pasta.
- Dill Pickles - Without these, it wouldn't be a dill pickle pasta salad! The quality of the pickles matters, so choose your favorite brand and variety. I love Grillo's Pickles (so tangy and balanced!), but any high-quality brand will do. You can also use baby dill pickles for an extra crunch.
- Pickle Juice - This is added to the dill pickle salad dressing, adding extra dill pickle flavor. When measuring, be sure to include the garlic and other seasonings in the bottom of the pickle jar for the most mouthwatering dressing.
- Fresh Dill - Adds fresh dill flavor, enhancing the pickles! You will need 2 tablespoons plus additional to garnish.
- Bacon - This is cooked to crispy perfection, making the best pasta salad topper! For quicker prep, I recommend traditionally cut bacon, but you can use thick-cut if desired.
- Radishes - These add a peppery, crunchy kick. The perfect complement to the creamy and tangy dressing and savory cheese!
- Sharp Cheddar Cheese- Use pre-grated cheese for convenience, or grate your own for the ultimate freshness and creaminess! For more texture, you can also cut the cheese into cubes. Shredded pepper jack or Colby jack cheese are also super tasty!
- Mayonnaise - This is the base of the rich and creamy salad dressing. If desired, you can use olive oil, avocado, or reduced-fat mayo.
- Greek Yogurt - Plain yogurt adds creaminess and a bit of tang! For the creaminess dressing, use whole-fat yogurt. If needed, you can substitute sour cream.
- Spices - Salt, black pepper, and garlic powder season the salad, enhancing its flavors. Use freshly cracked pepper if possible.
Full Recipe Below
Find the full list of ingredients & measurements below!
Step by Step Instructions
- Step 1: Heat a cast iron skillet over medium-high heat and add 4-6 slices of bacon to the pan. Cook the bacon for 1-2 minutes per side until crispy. Remove the bacon from the pan and drain. Once the bacon is cooled, chop it into small pieces.
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta under cold water for 1-2 minutes to cool down the pasta and set aside.
- Step 3: Add the mayo, Greek yogurt, salt, pepper, garlic powder, dill pickle juice, and 2 tablespoon fresh dill to a large bowl. Whisk until well combined.
- Step 4: Stir in the chopped pickles, sliced radishes, and shredded cheddar cheese until combined.
- Step 5: Add the cooled pasta and chopped bacon to the mixing bowl and toss gently to combine. For best results, refrigerate for at least 30 minutes, then serve garnished with bacon, dill, and giardiniera veggies if desired.
Top Tip
For the best dill pasta salad, make it ahead of time. The pasta will absorb more of the dressing's flavor when marinating in the fridge. I recommend making it at least 30 minutes to a few hours, if not a day ahead of time.
Tips for the Perfect Dill Pickle Pasta Salad Recipe
- Make extra dressing. I recommend doubling it if you like your pasta salad extra saucy or make it a day or more ahead of time, as the pasta will absorb a bit of the dressing.
- Use quality pickles. They are the star of this pickle pasta show (if you will!), so use your favorite brand and variety. Grillo's Pickles are my go-to; they have the best crunch and a perfectly balanced tangy dill pickle flavor.
- Cool the pasta before adding the dressing. This allows the pasta to firm up, and it prevents sticking. Cool it quickly by rinsing the drained pasta under cold water.
- Storage Directions: Leftover pasta salad can be kept in an airtight container in the refrigerator for 4-5 days. I do not recommend freezing it.
Recipe Variations and Mix-Ins
This dill macaroni salad never fails as is, but it is equally tasty with any of the following twists:
- Spicy: Enjoy some extra heat by using spicy dill pickles (and spicy dill pickle juice!) instead of traditional. Garnish the salad with red pepper flakes to take the heat up another notch.
- Fresh Veggies: Fold in 1 cup of cooked peas for a touch of green; add up to ¼ cup of finely minced or grated white or red onions for a light, sweet heat; or add a chopped sweet pepper for a fresh crunch!
- Pickled Veggies: For an extra pickled taste and a pop of color, stir in ½ cup of giardiniera (Italian-style pickled veggies).
- Chicken: Looking for a protein boost? Add 1 cup of cubed cooked chicken breast or flaked albacore tuna.
- Gluten-Free: Make this dill pickle pasta salad recipe without gluten by swapping brown rice or garbanzo bean pasta. Bonus: using garbanzo bean pasta also adds hearty plant-based protein!
- Vegetarian: To make this recipe without meat, omit the bacon.
- Lower Fat and Calories: For a lighter pasta salad, use reduced-fat mayonnaise, 2% Greek yogurt, and turkey bacon.
Related Recipes
If you tried this Dill Pickle Pasta Salad Recipe or any other of the delicious recipes on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Dill Pickle Pasta Salad with Bacon
This Dill Pickle Pasta Salad with Bacon is creamy, savory, hearty, and bursting with tangy dill pickle flavor. It's easy to make, topped with crispy bacon, and can serve a crowd — a must-make side dish for summer barbecues, potlucks, and picnics!
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Servings: 10 servings
Calories: 424kcal
Equipment
- 1 large pot
- 1 Cast iron skillet
- 1 Large Mixing Bowl
Ingredients
- 16 oz fusilli pasta
- 2 cups dill pickles chopped (my favorite are Grillo's Pickles!)
- 2 tablespoon fresh dill chopped
- 4-5 slices of bacon chopped
- 1 cup radishes halved and sliced
- 1.5 cups shredded sharp cheddar cheese
- ½ cup mayo
- ¼ cup greek yogurt
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ¼ cup dill pickle juice
- optional: ½ cup pickled giadiniera veggies
- extra fresh dill for topping
Instructions
- Heat a cast iron skillet over medium high heat and add 4-6 slices of bacon to the pan.
- Cook the bacon for 1-2 minutes on each side until crispy. Set aside on a paper towel lined plate to cool.
- Bring a large pot of salted water to a boil and cook the pasta according to the box.
- Drain the pasta under cold running water for 1-2 minutes to cool down the pasta and set aside.
- Chop the bacon into small pieces.
- To a large mixing bowl whisk together the mayo, greek yogurt, salt, pepper, garlic powder, dill pickle juice, and fresh dill.
- Stir in the chopped pickles, sliced radishes, and shredded cheddar cheese. (Stir in pickled giadiniera veggies if using)
- Finally add the cooled pasta and chopped bacon to the mixing bowl and stir gently to combine.
- For best results, refrigerate for at least 30 minutes then serve! Top with extra dill and freshly cracked pepper.
Notes
- Adding in pickled giardiniera veggie elevates the dish and adds to that great pickled flavor!
- Using Grillo's Pickles is my secret, they have the best crunch and I love that perfectly balanced tangy dill pickle flavor.
- This is great for making ahead of time, so feel free to prep this recipe 24 hours before serving.
Nutrition
Calories: 424kcal | Carbohydrates: 37g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 1017mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 1mg
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