If you’re a pickle lover like me this dill pickle pasta salad will be your new favorite salad for summer! Using gluten or grain free pasta with crispy bacon plus plenty of pickles in the salad and dressing, it’s loaded with savory tangy flavor and perfect to bring to your next BBQ or picnic!
It’s time to celebrate summer with pasta salad!
For the longest time I went completely without pasta, subbing in zucchini noodles or spaghetti squash.
Spoiler alert – even though veggies clearly have their place in my diet, they don’t make a truly accurate replacement for pasta!
I then tried cassava pasta, which I really love! And recently branched out to cook other gluten free pastas.
Whether you use cassava (a grain free paleo friendly pasta) gluten free or wheat pasta, you’re absolutely going to FLIP over this dill pickle pasta salad!
I’ve been on quite the pickle kick lately with recipes like dill pickle chicken salad and egg salad, and simply couldn’t resist a pasta salad for BBQ season!
Let’s get into the details do you can make this one ASAP!
What You Need to Make Dill Pickle Pasta Salad
Once you prep your ingredients, this recipe comes together quickly!
I used my homemade mayo, which is truly SO much tastier than store bought.
That said, if I’m in a rush there are plenty of paleo friendly store bought versions that you can use for this recipe.
You can find my personal favorite brand here.
Here’s everything you’ll need to make this pasta salad:
- grain free or gluten free rotini, fusilli or penne pasta
- nitrate free bacon
- red onion
- scallions or chives
- dill pickles
- vegan or regular cheddar cheese
- homemade mayo (or preferred store bought mayo)
- dijon mustard
- pickle juice (from the jar)
- Sea salt and freshly ground black pepper
- fresh dill
How To Make Dill Pickle Pasta Salad
Cook the pasta as instructed by the label on the box. Meanwhile, dice the pickles, onions and slice the scallions or chives.
In a small bowl, whisk together the mayo, mustard, pickle juice, salt and pepper and dill.
Once the pasta is ready, drain and rinse with cold water to take the heat out, then place in a large serving bowl.
Add the crumbled bacon, onions, scallions or chives, diced pickles and cheddar, then toss with the prepared dressing. Garnish with more scallions or chives and fresh dill.
Serve right away or cover and refrigerate to serve later.
This salad can be kept in the refrigerator for up to 3 days.
How to Cook Bacon Perfectly in the Oven
To cook bacon in larger batches, I use an oven method that I swear by!
On a large baking sheet double lined with parchment paper, lay the bacon flat and bake at 400°F for 16-20 minutes, depending on the thickness of the bacon.
Check for doneness after 16 minutes.
Drain on paper towels before crumbling to use in this recipe.
I hope you’re ready for the most delicious pasta salad that’s perfect for picnics, lunches, and even a light dinner or late night snack!
You’re going to love it as much as my family and I did, I’m sure!
Grab your ingredients because it’s time to dig in, let’s go!
Dill Pickle Pasta Salad {Grain Free, Dairy Free Option}
Dill Pickle Pasta Salad {Grain Free, Dairy Free Option}
Ingredients
- 12 oz grain free or gluten free rotini or penne pasta
- 6 slices nitrate free bacon cooked and crumbled*
- 1/4 cup diced red onion
- 1/4 cup thinly sliced scallions or chives, plus more for garnish
- 2 cups diced dill pickles
- 2/3 cup vegan or regular cheddar cheese shredded
- 2/3 cup homemade mayo or preferred store bought mayo
- 1 tablespoon dijon mustard
- 1/4 cup pickle juice from the jar
- Sea salt and freshly ground black pepper
- 1 tablespoon fresh dill minced, plus more for garnish
Instructions
-
Cook the pasta as instructed by the label on the box. Meanwhile, dice the pickles, onions and slice the scallions or chives.
-
In a small bowl, whisk together the mayo, mustard, pickle juice, salt and pepper and dill.
-
Once the pasta is ready, drain and rinse with cold water to take the heat out, then place in a large serving bowl.
-
Add the crumbled bacon, onions, scallions or chives, diced pickles and cheddar, then toss with the prepared dressing. Garnish with more scallions or chives and fresh dill. Serve right away or cover and refrigerate to serve later. This salad can be kept in the refrigerator for up to 3 days. Enjoy!
Recipe Notes
*To cook bacon in larger batches, I use an oven method that I swear by! On a large baking sheet double lined with parchment paper, lay the bacon flat and bake at 400°F for 16-20 minutes, depending on the thickness of the bacon. Check for doneness after 16 minutes. Drain on paper towels before crumbling to use in this recipe.
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