Dill Pickle Pasta Salad
Dill Pickle Salad was made for anybody who loves pasta salad and dill pickles. It's a combination of tender rotini pasta with crispy bacon pieces, pungent onions, cheese cubes, crunchy Dill pickles, and pickle juice, and a homemade creamy dressing.
Servings 12
Calories 514kcal
Ingredients
- 16 ounce box short pasta Rotini, elbows, shells
- 6 slices thick cut bacon
- 1/3 cup dill pickle juice
- 2 cups chopped dill pickles
- 2 cups sharp cheddar cheese cut into small cubes
- 1 cup red onion diced
Dill Dressing
- 1 ½ cups Mayonnaise
- ½ cup sour cream
- 1/3 cup dill pickle juice
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Heat a large pot of water and boil the pasta to al dente according to the pkg directions. Drain, rinse with cold water and set aside.
- Heat a large skillet on medium high heat and add the diced bacon, cook until crispy and remove to a paper towel.
- Add the cooked pasta to a large bowl with the pickle juice and toss.
- Mix in the chopped dill pickles, cheese, red onions and cooked bacon and mix.
- In a small bowl mix the dressing ingredients until combined.
- Pour the dressing into the pasta and mix until well coated.
- Refrigerate for at least 1 hour.
Notes
This can be made beforehand, but I recommend adding the dressing to the salad 1 hour before serving.
Store the leftover salad in an airtight container for 3-4 days. The dressing will absorb into the pasta. You can add a couple of tablespoons of mayonnaise to freshen it up.
Nutrition
Calories: 514kcal | Carbohydrates: 32g | Protein: 12g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 913mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 1mg
