Description
A delightful mix of smoky bacon, tangy pickles, and creamy dressing, perfect for summer gatherings.
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
- Cook the Pasta: Start by boiling water in a large pot. Add the short pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a bowl, mix the mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar. Stir until well combined.
- Cook the Bacon: In a skillet, cook the bacon until crispy. Once done, crumble it into bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, crumbled bacon, diced pickles, mini cucumbers, mild cheese, red onions, and fresh dill.
- Dress the Salad: Pour the dressing over the pasta mixture, gently folding until everything is evenly coated. Season with salt and pepper to taste.
- Chill & Serve: Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pasta salad, dill pickle, summer recipe, potluck, bacon