Description
A creamy, tangy pasta salad featuring crisp bacon, dill, and pickles, perfect for picnics and potlucks.
Ingredients
Scale
- 8 slices bacon
- 8 oz short pasta (such as rotini)
- 1 cup diced pickles
- 1 cup mini cucumbers, sliced
- 1 cup mild cheese, cubed
- ½ cup red onions, finely chopped
- ¼ cup fresh dill, chopped
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup pickle brine
- 1 tablespoon yellow mustard
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- salt, to taste
- pepper, to taste
- olive oil for cooking pasta
Instructions
- Cook the pasta according to package directions until al dente, drain, rinse under cold water, and set aside.
- Cook the bacon in a skillet over medium heat until crisp; transfer to paper towels, crumble, and set aside.
- In a large bowl, whisk together mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar to create the dressing.
- Add diced pickles, mini cucumbers, red onions, and fresh dill to the dressing; stir to combine.
- Add the cooked pasta and toss until evenly coated with the dressing.
- Fold in crumbled bacon, mild cheese, and adjust seasoning with additional salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Can be prepared ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg