Description
A tangy and smoky pasta salad featuring dill pickles, crispy bacon, and creamy dressing, perfect for any occasion.
Ingredients
Scale
- 12 ounces short pasta (penne, rotini, or shells)
- 8 ounces bacon, cooked and chopped
- 1 cup dill pickles, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/2 cup frozen peas, thawed
- 1 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente based on package directions. Drain and rinse briefly under cold water.
- While the pasta cooks, fry the bacon in a skillet until crisp. Remove to a paper towel-lined plate to cool and chop.
- In a large mixing bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, chopped dill, salt, and pepper.
- Add the cooled pasta, chopped bacon, diced pickles, red onion, peas, and tomatoes to the dressing and fold gently.
- Chill in the refrigerator for at least 30 minutes to let flavors marry before serving.
Notes
Make-ahead for up to two days. For lighter options, swap half mayo for Greek yogurt or use plant-based ingredients for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: pasta salad, dill pickle, bacon, side dish, summer recipes, BBQ