Dill Pickle Bacon Pasta Salad
A delightful pasta salad featuring a creamy dressing with pickles and crispy bacon, perfect for summer gatherings.
Ingredients
For the 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
- to taste Salt and Pepper For adjusting seasoning
Main 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
Instructions
Preparation
- Bring a large pot of salted water to a boil, then cook the short pasta according to package instructions, usually about 8-10 minutes, until al dente. Drain and let it cool for a few minutes.
- In a large skillet over medium heat, cook the bacon for 7-10 minutes or until crispy, turning occasionally. Remove it from the skillet and let it cool on a paper towel-lined plate before crumbling.
Making the Salad
- In a large mixing bowl, combine the mayonnaise, sour cream, pickle brine, yellow mustard, salt, sugar, and pepper to taste. Whisk until smooth.
- Add the cooled pasta to the bowl with the dressing and toss to coat thoroughly. Fold in the pickles, mini cucumbers, red onions, cheese, fresh dill, and crumbled bacon gently until well combined.
- Taste and add any additional salt or pepper if needed.
Chill and Serve
- Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
Serve cold or at room temperature, topped with extra fresh dill or crumbled bacon. Great for summer gatherings, potlucks, and barbecues. Can be made ahead of time and stored in the refrigerator for 3-4 days.