Description
A creamy and tangy pasta salad featuring crunchy dill pickles and crispy bacon, perfect for potlucks and barbecues.
Ingredients
Scale
- 250 g (2 cups) pasta (like rotini or penne)
- 150 g (5 oz) cooked bacon
- 100 g (1 cup) chopped dill pickles
- 1 finely chopped red onion
- 240 ml (1 cup) mayonnaise
- 60 ml (¼ cup) pickle juice
- 1 tablespoon Dijon mustard
- A pinch of salt
- 1 teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 250 g (2 cups) of pasta and cook according to package directions, usually about 8-10 minutes. Cook until al dente, then drain and rinse under cold water to stop the cooking process.
- Prepare the bacon: While the pasta is cooking, cook 150 g (5 oz) of bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the skillet and let cool on paper towels.
- Chop the vegetables: Dice 100 g (1 cup) of dill pickles and finely chop one red onion. If you soaked the onion, drain it now.
- Make the dressing: In a large mixing bowl, whisk together 240 ml (1 cup) mayonnaise, 60 ml (¼ cup) pickle juice, and 1 tablespoon Dijon mustard until smooth.
- Combine ingredients: Add the cooled pasta to the dressing along with the bacon, pickles, and onion. Toss gently until well combined. Adjust seasoning with salt and pepper to taste.
- Chill & serve: Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to mingle. Serve chilled or at room temperature.
Notes
For a lighter option, swap in turkey bacon. Make ahead for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Cooking Required (after pasta cooking)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg