Description
A creamy pasta salad featuring dill pickles, smoky bacon, and a tangy dressing, perfect for summer barbecues or meal prep.
Ingredients
Scale
- 350 g (12 oz) rotini pasta
- 200 g (7 oz) cooked bacon
- 150 g (5 oz) dill pickles
- 1 small red onion, finely chopped
- 250 g (1 cup) mayo
- 80 ml (1/3 cup) pickle juice
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water.
- Cook the Bacon: In a large skillet, cook the bacon until crispy, about 8–10 minutes. Remove and crumble into bite-sized pieces.
- Prepare Vegetables: Finely chop the red onion and dill pickles. Soak onion in cold water for 10 minutes if desired.
- Mix the Dressing: In a large mixing bowl, combine mayo and pickle juice. Add salt and pepper to taste.
- Combine Ingredients: Add the drained pasta, crumbled bacon, onions, and pickles to the bowl with the dressing. Toss gently until well coated.
- Chill the Salad: Cover the pasta salad and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
This salad is best served fresh but can be refrigerated for up to 3 days. It tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg