Yield: 8 Servings
Dill Pickle Pasta Salad
Crisp, sour dill pickles are the star of this refreshing Dill Pickle Pasta Salad, loaded with bacon, cheese, and homemade dressing. Perfect for barbecues, or anytime!
Ingredients
- 8 ounces elbow pasta, cooked al dente
- 2 cups sliced dill pickles
- 8 ounces cubed Colby Jack cheese
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ teaspoon garlic powder
- ½ cup pickle juice
- 4 tablespoons chopped fresh dill weed
- 4 slices cooked bacon, crumbled
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Instructions
- Cook the pasta according to the package directions, but undercook by 30 seconds. Drain, and run under cold water to cool.
- Add the pickles and cheese to the cooked, cooled pasta.
- In a small bowl, combine the mayonnaise, sour cream, garlic powder, pickle juice, and dill.
- Pour the dressing over the pasta mixture and gently fold to combine. Mix in the crumbled bacon.
- Serve immediately, or refrigerate until ready to serve.
Notes
This pasta salad is best served within a few hours, or the pasta will soak up all of the sauce and the dish will be dry. If too much sauce is soaked up when you are ready to serve it, add a little extra pickle juice, sour cream, and or mayonnaise, and stir.
Undercooking the pasta will help ensure that the pasta doesn’t turn out mushy after adding the dressing and refrigerating.
Nutrition
Serving: 1, Calories: 438kcal, Carbohydrates: 19g, Protein: 12g, Fat: 35g, Saturated Fat: 11g, Polyunsaturated Fat: 22g, Cholesterol: 52mg, Sodium: 1187mg, Fiber: 1g, Sugar: 4g