Description
A creamy pasta salad featuring crispy bacon and tangy dill pickles, perfect for picnics and BBQs.
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 the pasta and cook according to package directions until al dente. Drain and rinse under cold water.
- Prepare the bacon: Cook the bacon in a skillet over medium heat until crispy. Remove and let cool on paper towels.
- Chop the vegetables: Dice the dill pickles and finely chop the red onion.
- Make the dressing: In a bowl, whisk together the mayonnaise, pickle juice, and Dijon mustard until smooth.
- Combine ingredients: Add the cooled pasta to the dressing along with the bacon, pickles, and onion. Toss well and adjust seasoning as needed.
- Chill & serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
For added crunch, consider including chopped celery or bell peppers. For a spicy kick, add diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg