Description
A tangy, smoky pasta salad that brings fall flavors to life, perfect for potlucks or weeknight dinners.
Ingredients
- 12 oz (340 g) bow-tie or short pasta
- 1 cup dill pickles, chopped
- 1 cup shredded cheddar cheese
- 3 green onions, thinly sliced
- 1 cup frozen peas, thawed (optional)
- 6 slices turkey bacon, cooked crisp and crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp pickle brine (from the jar)
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
- Fresh dill for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare the dressing: In a bowl, whisk together mayonnaise, sour cream, pickle brine, Dijon mustard, and honey until smooth. Season with salt and pepper.
- Combine mix-ins: In a large mixing bowl, add the cooled pasta, chopped pickles, shredded cheddar, green onions, and peas.
- Add bacon and dressing: Fold in the dressing and then gently stir in the crumbled turkey bacon so every bite of Dill Pickle Bacon Pasta Salad has texture.
- Chill and serve: Cover and refrigerate for at least 30–60 minutes to let flavors meld. Garnish with fresh dill before serving.
Notes
Ideal for making ahead; tastes better the next day. Add any crunchy toppings right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American