Description
A bright, tangy pasta side featuring crunchy pickles, crisp bacon, and a creamy dill-forward dressing, perfect for summer gatherings.
Ingredients
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/4 cup Pickle Brine
- 1 tablespoon Yellow Mustard
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar
- 8 slices Smoked Turkey Bacon (or family-friendly substitute)
- 8 ounces Short Pasta
- 1 cup Pickles, chopped
- 1 cup Mini Cucumbers, sliced
- 1 cup Mild Cheese, cubed or shredded
- 1/2 cup Red Onions, finely chopped
- 1/4 cup Fresh Dill, chopped
- Salt and Pepper to taste
Instructions
- Cook the short pasta according to package instructions, drain, and rinse under cold water. Set aside.
- Mix together the mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar until smooth to create the dressing.
- Cook the smoked turkey bacon in a skillet over medium heat until crispy, then chop into small pieces.
- Add the cooled pasta to the dressing bowl. Mix in the chopped bacon, pickles, mini cucumbers, mild cheese, red onions, and fresh dill, stirring until evenly coated.
- Adjust seasoning with salt and pepper as needed.
- Cover and refrigerate for at least an hour before serving to allow flavors to meld.
Notes
For a vegetarian version, replace bacon with smoked or seasoned mushrooms, tempeh, or roasted chickpeas. This salad keeps well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American