Description

Dill Pickle Bacon Pasta Salad combines the salty crunch of premium bacon with the zesty tang of garden-fresh dill pickles, creating a creamy, flavorful, and satisfying dish perfect for barbecues or weeknight dinners.

Ingredients

Scale

16 oz Rotini or Fusilli Pasta
8–10 slices Thick-Cut Baco
1.5 cups Dill Pickles (Diced)
1 cup Sharp Cheddar Cheese (Cubed)
1/2 cup Red Onion (Finely Minced)
3 tablespoons Fresh Dill (Chopped)
1 cup Mayonnaise (or Greek Yogurt)
1/2 cup Sour Cream
3 tablespoons Pickle Juice (Brine)
Garlic Powder & Black Pepper (To taste)

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Instructions

Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook your pasta according to the package directions for 'al dente.' Drain the pasta and immediately rinse it under cold water to stop the cooking process and remove excess starch
Crisp the Bacon: While the water boils, cook your bacon slices in a large skillet over medium heat until they reach your desired level of crispness. Drain the grease on paper towels and chop the bacon into bite-sized pieces
Prepare the Produce: Dice your dill pickles, cube the cheddar cheese, and finely mince the red onion. Having everything uniform in size ensures you get every flavor in each forkful of your Dill Pickle Bacon Pasta Salad
Whisk the Dressing: In a small mixing bowl, combine the mayonnaise, sour cream, pickle juice, chopped fresh dill, garlic powder, and black pepper. Stir until the mixture is smooth and completely incorporated
Assemble the Salad: Place the cooled pasta in a large mixing bowl. Add the bacon, pickles, cheese, and onion. Pour the dressing over the top and toss gently with a large spatula until every piece of pasta is coated
Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes. This resting period allows the flavors to meld together. Give it one quick stir before serving to redistribute the dressing

Notes

This pasta salad tastes better the next day; store leftovers in an airtight container in the refrigerator for up to four days.

Avoid freezing this salad as the creamy dressing and pickle texture can degrade significantly upon thawing.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 3g
Sodium: 620mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 32g
Fiber: 2g
Protein: 12g
Cholesterol: 35mg