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This dill pickle pasta salad recipe is the perfect side dish or picnic lunch for pickle fans! Combine chopped dill pickles, cheese, crispy bacon, and pasta with a creamy, slightly tangy dressing. Assemble the pasta salad in under 30 minutes, then let it chill for a few hours before serving for a great make-ahead recipe.
Remember when I shared my dill pickle dip recipe a few weeks ago? Well, I’m back with more pickle goodness. What can I say: I’m obsessed with Grillo’s pickles right now, and so is my family.
I have made this dill pickle pasta salad recipe multiple times over the last month. I’ve shared it with neighbors, taken it to parties, and snuck bites of it right from the fridge late at night. It never lasts long because it gets absolutely inhaled every time I make it.
There’s just something about the crunchy pickles paired with salty, crispy bacon, bits of cheese, and cooked pasta. The creamy dressing gets extra tang and dill pickle flavor from some of the pickle juice.
You can throw this recipe together in less than 30 minutes. It’s as easy as cooking the pasta, whisking together the dressing, and tossing everything together.
I recommend letting this creamy pasta salad chill for about 3 hours before serving it, so it’s great for making ahead. Take it with you to cookouts, pack it up for picnics, add it to a game-day spread…your friends and family will thank you.
Jamie’s testing notes and tips
- Use fresh/refrigerated dill pickles for the best texture and flavor. Save the fermented, shelf-stable pickles for topping your favorite Juicy Lucy burger. Refrigerated pickles, such as Grillo’s, are made with a “fresh pickling” process and refrigerated, rather than fermented. This means they stay super crisp and crunchy and have a fresher, slightly tangier flavor than fermented/shelf-stable dill pickles. Trust me—that makes a big difference in this pasta salad.
- Chill before serving and wait to add the bacon. Letting the pasta salad chill in the fridge for a few hours allows the pasta to soak up some of the dressing and for the flavors to meld and deepen. I also like waiting to add the bacon until just before serving so that it stays crispy. The contrast of textures is so good.
- Don’t be afraid of a shortcut. I love using my homemade ranch seasoning in the dressing, but there’s zero shame in using one of the packets from the store. I have also been known to use Kraft cheese crumbles in here instead of cubing or shredding the cheese myself. The Tillamook thick shredded cheese also works well.
Ingredient notes and substitutions
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
For the salad itself, you will need:
- Small shaped pasta: I really like using mini farfalle (bowtie) pasta, but you can use your favorite pasta shape. I recommend using a small shape so that the cooked pasta and the mix-ins are similar sizes. Elbow macaroni, small shells, and mini penne would all work well.
- Olive oil: For tossing with the cooked pasta to prevent it from sticking together.
- Grillo’s dill pickle spears: If you can’t find the Grillo’s brand, look for another brand of fresh/refrigerated dill pickle spears. Make sure to reserve some of the brine for adding to the dressing.
- Cubed, shredded, or crumbled cheese: Cheddar, Monterey Jack, and Colby Jack are all great options.
- Cooked and crumbled bacon: You’ll get the best texture by using freshly cooked bacon, but you can sub in real bacon bits if you need to.
For the dressing, you’ll need:
- Mayonnaise: Duke’s is a great brand and always makes for a great dressing. You can also use homemade mayonnaise if you have some on hand.
- Sour cream: You can substitute plain Greek yogurt, but keep in mind that it will change the flavor of the dressing slightly.
- Reserved pickle brine: That you set aside after chopping the pickle spears.
- Milk: Whole milk or reduced-fat both work just fine.
- Spices: I use a mix of ranch seasoning, garlic powder, onion powder, and black pepper. I find that the dressing doesn’t usually need any added salt thanks to the ranch mix and the pickle brine.
- Fresh dill: If you are out of fresh dill, you can use 2 teaspoons of dried dill.
Make ahead and storage
You can make this creamy dill pickle pasta salad up to a day ahead of time if desired. Just hold off on adding the bacon until you’re ready to serve it.
Leftovers will keep in an airtight container in the fridge for up to 3 days. The bacon will soften a bit, but it’ll still taste great.
Dill Pickle Pasta Salad
Equipment
Ingredients
For the salad:
- 1 pound dry mini farfalle pasta
- 1 tablespoon olive oil
- 1 (32-ounce) container Grillo’s classic dill pickle spears diced, reserve ⅓ cup of the brine
- 8 ounces Monterey Jack, colby, or cheddar cheese cut into small cubes or shredded
- 1 pound bacon cooked until crisp, cooled and chopped
For the dressing:
- 1 cup mayonnaise
- 1 cup sour cream
- ⅓ cup reserved pickle brine
- ¼ cup milk
- 3 tablespoons homemade ranch seasoning or 1 (1-ounce) packet store-bought
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh dill
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. When done, drain the pasta well and toss with the olive oil. Set aside.1 pound dry mini farfalle pasta, 1 tablespoon olive oil
- In a bowl, whisk together the mayonnaise, sour cream, pickle brine, milk, ranch seasoning, garlic powder, onion powder, black pepper and dill until smooth and well combined.1 cup mayonnaise, 1 cup sour cream, ⅓ cup reserved pickle brine, ¼ cup milk, 3 tablespoons homemade ranch seasoning, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon freshly cracked black pepper, 2 tablespoons chopped fresh dill
- Add the dressing to the pasta and toss to combine. Stir in the pickles and cheese.1 (32-ounce) container Grillo’s classic dill pickle spears, 8 ounces Monterey Jack, colby, or cheddar cheese
- Cover and refrigerate for at least 3 hours. Stir in the bacon just before serving.1 pound bacon
Notes
Ingredients
- Any small pasta shape will work well in this recipe.
- I used Kraft Three Cheese Crumbles, but cubed or shredded cheese works just fine.
- For a spicy version, use Grillo’s Hot Pickle Spears.
- If you can’t find Grillo’s pickles, look for another brand of refrigerated dill pickles. I do not recommend using fermented/shelf-stable pickles in this recipe.
Storage
- Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Flavor variations and dietary swaps
If you’re a fan of spicy pickles, try making a spicy version of this pasta salad! Use Grillo’s hot pickle spears, add a few dashes of hot sauce to the dressing, and/or use pepper jack cheese.
For a vegetarian version, simply omit the bacon.
For a dairy-free version, replace the sour cream with your preferred plant-based sour cream alternative and replace the milk with your favorite dairy-free milk. You will also want to use a dairy-free ranch seasoning. Since mayonnaise is already dairy free, you can leave the mayo in the dressing.
You can choose to omit the cheese or use a plant-based cheese instead.
For a vegan version, make the substitutions as noted above for the dairy-free option, omit the bacon, and use vegan mayonnaise in the dressing.
To make a gluten-free version, use your favorite gluten-free short pasta shape. I also recommend double-checking to make sure the ranch seasoning you’re using is gluten-free.
More delicious pasta salad recipes
If you love this easy dill pickle pasta salad, be sure to check out some of my other favorite pasta salad recipes.
Amish macaroni salad is a classic favorite that’s also made with a creamy dressing and dill pickle relish.
My Italian pasta salad recipe and Greek pasta salad recipe both use a vinaigrette dressing for a tangier flavor.
If you’re a fan of southwestern flavors, give my southwest pasta salad a try. My bacon ranch pasta salad is also a delicious option!
