Description
A vibrant pasta salad blending crispy bacon and zesty dill pickles, perfect for gatherings and family meals.
Ingredients
Scale
- 8 oz fusilli or rotini pasta
- 6 strips of bacon, cooked and crumbled
- 1 cup dill pickles, chopped
- 1/2 cup red onion, chopped
- 1 cup celery, chopped
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the bacon in a skillet over medium heat until crispy. Remove from the skillet and let drain on paper towels, then crumble.
- Chop the dill pickles, red onion, and celery into small pieces.
- Make the dressing by whisking together mayonnaise, Dijon mustard, fresh dill, salt, and pepper in a large bowl.
- Combine the cooked pasta, crumbled bacon, and chopped veggies in the bowl. Toss gently until coated with dressing.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Feel free to swap turkey bacon for a lighter option or use gluten-free pasta. Experiment with additional mix-ins like cheese or sweet corn.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, bacon, dill pickles, summer salad, quick meal