Description
A creamy, tangy pasta salad filled with crispy bacon, fresh veggies, and dill pickles, 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 in salted water until al dente, then drain and rinse with cold water.
- Cook the bacon until crispy, then chop into pieces.
- In a mixing bowl, whisk together mayonnaise, sour cream, pickle brine, mustard, salt, and sugar.
- Toss the cooled pasta in the dressing and add chopped bacon, pickles, cucumbers, cheese, onions, and dill. Season to taste.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For a creamier salad, feel free to add more mayonnaise or sour cream. Letting the salad chill enhances the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg