Bacon Creamy Dill Pickle Pasta Salad
Dill Pickle Pasta Salad combines crisp dill pickles, fresh dill, smoky bacon, spicy pepper jack, and tender pasta shells all smothered in a tangy homemade mayo dressing. Few dishes compare to a cold pasta salad on a hot summer day! This bacon-filled dill pickle pasta salad is the perfect accompaniment for burgers, hot dogs, grilled chicken, and steaks. It pairs well with coleslaw, baked beans, and all your other favorite cookout staples.
Servings: 8 servings
Equipment
- Gallon zip-top bag
Ingredients
Dill Pickle Pasta Salad
- 12 oz dry salad shells pasta about 4 cups
- 1/2 cup pickle juice
- 8 strips diced bacon, cooked to crisp
- 3/4 cup baby dill pickles, sliced plus more for topping
- 2/3 cup pepper jack cheese, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh dill, minced
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 4-5 tablespoons pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- salt and freshly ground pepper to taste
Instructions
- Get a large pot of salted water boiling, add the noodles and cook to al dente. Strain and rinse with cold water.
- Place the shells into a gallon-sized zip top bag and pour in 1/2 cup pickle juice. Remove excess air, lay in a flat even layer and allow the pasta to brine in the pickle juice for about 15 minutes, flipping it over half way through.
- In a medium bowl, combine the mayonnaise, sour cream, pickle juice, and remaining dressing ingredients. Whisk together, taste and adjust if needed.
- In a large bowl, add the cooked pasta, diced pickles, fresh dill, diced cheese, and bacon pieces, reserving a pinch of each ingredient for topping the finished salad before serving.
- Pour over the dressing and toss well until it's evenly combined and well coated. The pasta absorbs excess dressing it as it sits in the fridge.
- Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving, ideally overnight. Give it a good toss and remove from the fridge 30 minutes before serving to reduce the chill from the fridge.