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!
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