Dill Pickle Bacon Pasta Salad: Creamy Crunch in Every Bite

This Dill Pickle Bacon Pasta Salad combines crunchy dill pickles and crispy bacon for a tasty summer side.

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Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 lb Short Pasta (penne or rotini) Cooked al dente

For the Salad Mix

1 cup Dill Pickles Finely chopped
2 cups Mini Cucumbers Finely chopped
8 strips Bacon Cooked until crispy
4 oz Mild Cheese (Cheddar, Mozzarella, Gouda) Cut into bite-sized pieces
1/3 cup Red Onion Finely chopped
2-3 tbsp Fresh Dill Chopped, for garnish

For the Dressing

3/4 cup Mayonnaise
1/3 cup Sour Cream Greek yogurt can be substituted
1/3 cup Pickle Brine
2 tsp Yellow Mustard
1 tsp Kosher Salt Adjust to taste
1/2 tsp Sugar

Equipment

Large pot
large skillet
mixing bowl
Colander

Method

Cooking Instructions

Boil the pasta in salted water until al dente, about 8-10 minutes, then drain and cool.
Cook bacon in a skillet until crispy, about 6-8 minutes, then drain and chop.
Whisk together mayonnaise, sour cream, pickle brine, and mustard in a bowl; season with salt and sugar.
Combine cooked pasta with half of the dressing, then allow it to cool completely.
Add chopped dill pickles, cucumbers, cheese, red onion, and fresh dill to the pasta.
Mix in bacon and remaining dressing, adjusting seasoning if needed.
Chill for at least 30 minutes before serving; stir and garnish with extra dill.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for 2-3 days. Stir if separation occurs after chilling.

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