Dill Pickle Bacon Pasta Salad
A delicious pasta salad that combines the tangy crunch of pickles with smoky bacon and a creamy dressing, making it a perfect dish for summer gatherings.
Ingredients
Dressing
- 1 cup Mayonnaise Adds creaminess to the salad
- 1/2 cup Sour Cream Offers tangy flavor
- 1/4 cup Pickle Brine Infuses dressing with tanginess
- 1 tablespoon Yellow Mustard Enhances flavor
- 1 teaspoon Kosher Salt Elevates taste
- 1 teaspoon Sugar Balances tanginess
Salad Ingredients
- 8 slices Bacon Provides smoky, crispy texture
- 8 ounces Short Pasta Acts as the main ingredient
- 1 cup Pickles Adds refreshing crunch
- 1 cup Mini Cucumbers Contributes fresh bite
- 1 cup Mild Cheese Offers creamy texture
- 1/2 cup Red Onions Brings color and bite
- 1/4 cup Fresh Dill Adds freshness
- to taste Salt and Pepper For adjusting seasoning
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, about 8-10 minutes, until al dente.
- Drain and rinse under cold water to stop the cooking process, then set aside.
Crisping Bacon
- In a large skillet over medium-high heat, add the bacon slices. Cook until crispy, about 5-7 minutes, flipping halfway through.
- Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces.
Preparing Dressing
- In a large mixing bowl, combine mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar. Whisk until smooth and creamy.
Combining Salad
- Once the pasta has cooled, add it to the bowl with the dressing. Gently fold until the pasta is completely coated.
- Add the diced pickles, mini cucumbers, chopped bacon, shredded cheese, red onions, and fresh dill to the pasta. Stir gently to combine.
- Adjust seasoning with salt and pepper to your preference.
Chilling and Serving
- Cover the salad with plastic wrap and chill in the refrigerator for at least 1 hour.
- Serve chilled and enjoy!
Notes
This salad can be made up to 24 hours in advance. Leftovers can be stored in an airtight container for up to 3 days. Best served chilled.