Dill Pickle Bacon Pasta Salad
A tangy chilled pasta salad with dill pickles, bacon, cucumbers, and cheese in a creamy pickle brine dressing.
Equipment
- Large skillet
- Baking sheet
- Whisk
Ingredients
Main Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup dill pickle brine from the pickle jar
- 1 tbsp yellow mustard
- 1 tsp sugar
- 8 slices bacon cooked crisp and chopped
- 8 oz short pasta rotini or shells, cooked al dente and cooled
- 1 cup dill pickles chopped and patted dry
- 1 cup mini cucumbers diced
- 1 cup mild cheddar cheese shredded, about 4 oz
- ½ cup red onion finely chopped
- ¼ cup fresh dill chopped
- ¼ tsp black pepper or to taste
Instructions
Cooking
- Boil the pasta. Cook until al dente, drain, and cool completely under cold water or on a sheet pan.
- Cook the bacon. Fry in a skillet over medium heat for 8 to 10 minutes until crisp. Drain and chop.
- Make the dressing. Whisk the mayonnaise, sour cream, brine, mustard, and sugar until smooth.
- Add the mix ins. Fold in the pasta, bacon, pickles, cucumbers, cheese, onion, and dill.
- Season. Add black pepper. The pickles and bacon supply plenty of salt.
- Chill. Refrigerate for at least 1 hour, then stir and loosen with brine if needed.
Notes
Substitutions: Use Greek yogurt for half the mayonnaise, or ham in place of bacon.
Tips: Pat the pickles dry and add a splash of brine at serving for extra tang.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze.