Bacon Creamy Dill Pickle Pasta

This creamy dill pickle pasta salad brings together crunchy pickles, smoky bacon, pepper jack cheese, and tender pasta shells with a tangy homemade dressing for the ultimate summer crowd-pleaser. I love making it ahead for parties or easy family dinners because it only gets better as the flavors meld in the fridge.

I first tossed this salad together for a neighborhood potluck and now people instantly ask if I am bringing it to every summer get-together. My kids always hope for leftovers so they can pack it up for lunch the next day.

Ingredients

• Baby dill pickles: Lively and tangy go for firm crisp ones for the best crunch
• Fresh dill: The perfect herbal punch chop it right before adding for the brightest flavor
• Bacon: Smoky and crisp adds savory balance thick cut is my favorite for bigger bites
• Pepper jack cheese: Gives melty richness plus a gentle kick select a block over pre-shredded for better texture
• Mayonnaise: The base of the creamy dressing choose a full-fat version for best flavor
• Sour cream: Brightens and balances out the richness opt for regular not low fat
• Salad shells: Hold the dressing well and have a fun bite any small pasta shape will do
• Red onion: Adds a sweet sharp note dice finely for mellow flavor
• Cayenne powder, Garlic powder, Salt, Pepper, Red pepper flakes: All to taste for perfect seasoning depth add spice slowly to your liking

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and season it with salt bring to a rolling boil. Add salad shells and cook until just al dente about eight minutes. Drain pasta and rinse thoroughly under cold water so the cooking stops and noodles are cool to the touch. This step makes sure the salad stays cold and not gummy.

Brine the Pasta:

Transfer the cooled pasta to a gallon-sized zip top bag. Pour in half a cup of pickle juice gently squeeze out excess air and lay it flat. Let the shells soak in the pickle brine for about fifteen minutes flipping the bag halfway so all pasta is evenly infused. Drain the pickle juice fully before using the pasta.

Make the Dressing:

In a mixing bowl whisk together mayonnaise sour cream additional pickle juice and all seasonings. Taste and adjust with salt more pickle juice or extra fresh dill until you like the punchy flavor.

Combine the Salad:

In a large bowl layer brined pasta diced pickles fresh dill cubed cheese and the crisp cooked bacon. Reserve a spoonful of each topping for the final garnish. Pour the dressing over and toss gently but thoroughly making sure everything is coated. It may look like a lot of dressing but the pasta will soak it up as it sits.

Chill and Serve:

Cover the pasta salad tightly with plastic wrap and refrigerate at least two hours or overnight. When ready let the bowl sit at room temperature for about thirty minutes to take off the chill. Give it a gentle stir and sprinkle the reserved toppings over before serving so it looks extra beautiful.

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My favorite part about this recipe is piling in the fresh dill and using the juiciest homemade pickles. The very first time we made this together my daughter insisted on doing the bacon herself and her pride in bringing the platter to the table is something I will always remember.

Storage Tips

Keep any leftover pasta salad covered tightly in the refrigerator. It stays fresh and delicious for up to three days. If you notice the salad dries out add a quick splash of extra mayo or pickle juice and stir well to return the creamy texture.

Ingredient Substitutions

Swap sour cream with Greek yogurt for a lighter dressing but keep the same tangy bite. If you want a vegetarian version just leave out the bacon and bump up the smoked paprika or add toasted nuts for crunch. Sharp cheddar or colby jack work well instead of pepper jack if you want to skip the heat.

Serving Suggestions

This salad is a picnic all star and partners perfectly with anything you might put on the grill from burgers and hot dogs to barbecue chicken. Add a scoop to your next packed lunch or serve alongside baked beans crisp coleslaw or even grilled corn.

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Why Dill Pickle Pasta Salad Feels Special

Pickle pasta salad is a classic in some Midwest kitchens but this version pulls in bold smoky and spicy flavors that make it stand out. Through family friends I learned to brine the pasta rather than just the salad and now I swear by it for extra pickle punch in every bite.

Commonly Asked Questions

→ Can I omit the bacon for a vegetarian version?

Absolutely! The salad will still be flavorful and creamy if you leave out the bacon, or you can substitute with crunchy chickpeas or plant-based bacon.

→ Why add pickle juice to the pasta shells?

Brining the pasta in pickle juice infuses it with tangy flavor, enhancing every bite and complementing the creamy dressing.

→ What kind of cheese works best?

Pepper jack adds a subtle kick, but cheddar or Colby Jack are also great choices for a milder option.

→ Is this salad suitable for making ahead?

Yes, chilling the salad allows the flavors to meld and the dressing to be absorbed, making it tastier the next day.

→ What can I serve alongside this salad?

This dish pairs well with grilled meats, burgers, hot dogs, or classic picnic sides like coleslaw and baked beans.

→ How spicy is the salad?

The salad has a gentle heat from pepper jack cheese and a hint of red pepper flakes. Adjust spice to your liking.