Dill Pickle Bacon Pasta Salad
A creamy, tangy pasta salad with crispy bacon, sharp cheddar, and a secret pickle-brine dressing that keeps it from getting soggy. Perfect for potlucks and summer barbecues.
Equipment
- Large Pot (5-6 quarts)
- Colander
- Large Skillet (cast iron preferred)
- Cutting board
- Chef's knife
- Large Mixing Bowl
- Whisk
Ingredients
- 1 lb rotini or cavatappi pasta
- 8 oz thick-cut bacon
- 1 cup dill pickles, finely chopped (plus one pickle grated for dressing)
- 1/2 cup red onion, finely diced
- 1/2 cup celery, finely diced
- 4 oz sharp cheddar cheese, cut into small cubes
- 1/2 cup mayonnaise (full-fat)
- 1/4 cup sour cream
- 1/4 cup pickle brine (from the jar)
- 1 tbsp Dijon mustard
- 1/2 cup fresh dill, chopped
- to taste salt
- to taste black pepper
Instructions
- Cook the bacon and pasta simultaneously: Start the bacon in a cold skillet over medium heat. Let it render slowly, flipping once, until deeply golden and crisp — about 8 minutes. Meanwhile, bring a large pot of heavily salted water to a boil and cook the pasta to al dente.
- Cook the pasta: Drain the pasta and rinse it briefly with cold water to stop the cooking. Shake off the excess water — you don't want a watery dressing. (Residual heat helps the dressing absorb.)
- Crisp the bacon: Transfer the cooked bacon to a paper towel-lined plate. Let it cool for a minute, then chop into small pieces. Leave the bacon fat in the skillet for another use or discard it once it cools.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle brine, Dijon mustard, and a pinch of salt and pepper. Taste it. It should be tangy and sharp—it will mellow out once it hits the pasta. If too thick, add another splash of brine.
- Toss the warm pasta with the dressing: Add the warm pasta to the dressing. Toss to coat. Let it sit for a minute. The pasta will absorb the liquid and soften the dressing perfectly.
- Fold in the mix-ins: Add the chopped pickles, red onion, celery, and cheddar cubes. Fold gently until everything is distributed. (This is where you add the grated pickle that melts into the dressing.)
- Finish and garnish: Transfer to a serving bowl. Top with the crispy bacon pieces and a generous shower of fresh dill. Do not stir the bacon in—it stays crunchy on top. Add a final crack of black pepper.
Notes
Grate one pickle into the dressing for even flavor throughout. Dice everything the same size as the pasta for cohesive forkfuls. Double the bacon for a crowd. Reserve about 1/4 cup of dressing to toss in right before serving if made ahead. For a vegetarian version, skip the bacon and add 1/2 cup smoked almonds or toasted walnuts. For gluten-free, use brown rice pasta and do not overcook it. Store in an airtight container in the fridge for up to 3 days; keep bacon separate and add fresh when serving. Serve cold or at room temperature after letting it sit out for 15 minutes.