Dill Pickle Bacon Pasta Salad
A bright, briny twist on a summertime classic, this Dill Pickle Bacon Pasta Salad balances tang, creaminess, and crunch in every forkful.
Ingredients
For the salad
- 8 slices Bacon Crisped and chopped
- 8 ounces Short Pasta Such as elbow, rotini, or shells
- 1 cup Pickles, chopped
- 1 cup Mini Cucumbers, chopped
- 1 cup Mild Cheese, cubed or shredded
- 1/2 cup Red Onions, diced
- 1/4 cup Fresh Dill, chopped
For the dressing
- 1 cup Mayonnaise Full-fat recommended
- 1/2 cup Sour Cream
- 1/4 cup Pickle Brine From dill pickles
- 1 tablespoon Yellow Mustard
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar To balance tang
Instructions
Preparation
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool.
- Fry the bacon in a skillet until crispy. Drain on paper towels and then chop into bite-size pieces.
- In a bowl, whisk the mayonnaise, sour cream, pickle brine, mustard, salt, and sugar until smooth.
- Chop the pickles, cucumbers, cheese, onions, and dill into uniform pieces.
Assembly
- In a large bowl, fold the cooled pasta with the dressing until coated, then gently add bacon, pickles, cucumbers, cheese, onions, and dill.
Chilling
- Cover and chill for at least 30 minutes, ideally 1 to 3 hours, before serving.
Notes
Store in an airtight container in the fridge for up to 3–4 days. Do not freeze.