Description
A creamy, tangy, and crunchy pasta salad featuring dill pickles, bacon, and cheddar, perfect for summer potlucks and cookouts.
Ingredients
Main Ingredients
- 12 oz short pasta (rotini or bowtie) (Choose a pasta type that holds dressing well.)
- 8-10 slices bacon (Cooked and chopped.)
- 1 cup chopped dill pickles (Plus a little extra for topping.)
- 1 cup cheddar cheese (Cubed or thick shredded.)
- 1/3 cup red onion (Finely chopped (optional but adds bite).)
- 2-3 tablespoons fresh dill (Or 1 tablespoon dried.)
- Salt and black pepper (To taste.)
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3-5 tablespoons pickle juice (Start with 3, add more if you like it extra tangy.)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- A small pinch of salt (Taste first because pickles and bacon are salty.)
Instructions
Preparation
- Cook your pasta in salted water until just tender. Drain and rinse under cool water. Let it sit a few minutes so excess water drips off.
- While the pasta cools, chop pickles, onion, dill, and cheddar. Cook bacon if you have not already and let it cool before chopping so it stays crisp.
- Mix dressing in a bowl. Whisk it until it is super smooth.
- In a big bowl, combine pasta, pickles, cheddar, onion, and about three quarters of the bacon. Pour dressing over and stir gently until everything is coated.
- Chill for at least 1 hour. Right before serving, top with the rest of the bacon, extra dill, and a few chopped pickles.
Notes
Store leftovers in an airtight container in the fridge. It keeps well for about 3 days. If it looks dry on day two, stir in a spoonful of mayo or sour cream and a splash of pickle juice to revive it. Consider adding only part of the bacon into the main bowl and keeping the rest separate for an additional crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American