Description
A delightful pasta salad combining crispy bacon, creamy dressing, and the zesty freshness of dill pickles.
Ingredients
Scale
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/4 cup Pickle Brine
- 1 tablespoon Yellow Mustard
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar
- 8 slices Bacon
- 8 ounces Short Pasta
- 1 cup Pickles
- 1 cup Mini Cucumbers
- 1 cup Mild Cheese
- 1/2 cup Red Onions
- 1/4 cup Fresh Dill
- Salt and Pepper to taste
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package instructions until al dente. Drain and set aside to cool.
- Cook the bacon: Place the bacon in a skillet over medium heat. Cook until crispy, about 5-7 minutes. Let it cool on paper towels, then chop into bite-sized pieces.
- Prepare the dressing: In a mixing bowl, whisk together mayonnaise, sour cream, pickle brine, yellow mustard, salt, sugar, and freshly cracked pepper until smooth and creamy.
- Combine ingredients: In a large bowl, combine the cooled pasta, chopped bacon, diced pickles, mini cucumbers, diced cheese, red onions, and fresh dill.
- Mix in dressing: Pour the dressing over the pasta mixture and toss gently until everything is coated evenly.
- Adjust seasoning: Taste and adjust seasoning with additional salt or pepper as necessary.
- Chill and serve: Let the salad chill in the refrigerator for at least 30 minutes to let the flavors meld before serving.
Notes
This salad keeps well in the fridge for up to three days and can be made ahead of time for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg