Description
A simple and flavorful pasta salad featuring crispy bacon, tangy dill pickles, and a creamy dressing. It’s a satisfying side dish or a light main course that’s easy to make and always a hit.
Ingredients
Scale
- 1 pound short pasta (such as rotini, fusilli, or penne)
- 8–10 slices of bacon, cooked until crisp and crumbled
- 1 cup chopped dill pickles (about 2–3 large dill pickles)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 1/2 cup mayonnaise
- 2 tablespoons pickle juice (from the jar of dill pickles)
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup shredded cheddar cheese
- Optional: 1/4 cup chopped celery
Instructions
- 1. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Toss with a little olive oil.
- 2. Cook bacon until crisp, drain, and crumble.
- 3. Chop dill pickles, red onion, and fresh dill. If using, chop celery and shred cheese.
- 4. In a medium bowl, whisk together mayonnaise, pickle juice, Dijon mustard, and apple cider vinegar. Season with salt and pepper.
- 5. In a large bowl, combine cooled pasta, crumbled bacon, chopped pickles, red onion, fresh dill, and any optional ingredients.
- 6. Pour dressing over the pasta mixture and toss to coat evenly.
- 7. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving as dressing may separate slightly.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400-500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g