Dill Pickle Pasta Salad Recipe
This creamy Dill Pickle Pasta Salad is loaded with crunchy pickles, bacon, and cheese in a tangy pickle juice dressing. The perfect make ahead side for any cookout.
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Servings: 8
Ingredients
Pasta Salad
- 8 ounces pasta noodles cooked al dente
- 2 cups dill pickles sliced
- 8 ounces Colby jack cheese cubed small
- 4 slices bacon cooked, crumbled
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ teaspoon garlic powder
- ½ cup pickle juice
- 4 tablespoons fresh dill chopped
Instructions
- Cook the noodles "al dente" according to the package directions.
- Drain and run under cold water and stop the cooking process and until noodles are cold. Drain thoroughly.
- Add the pickles and cheese to the noodles.
- In a small bowl combine the mayonnaise, sour cream, garlic powder, pickle juice and dill.
- Pour over the noodles and gently combine.
- Add the crumbled bacon and mix in.
- Serve immediately. Enjoy!
Notes
- Undercook the pasta by 30 seconds so it stays firm and doesn't get mushy in the dressing.
- Rinse the noodles under cold water to stop the cooking and keep them from sticking. Drain really well.
- Save your pickle juice. It's what gives the dressing that signature tangy flavor.
- Mix the dressing separately before adding it so it coats everything evenly.
- Let it chill at least a few hours, or overnight, for the best flavor.
Nutrition
Serving: 1 | Calories: 491kcal | Carbohydrates: 25g | Protein: 13g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 939mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 1mg
