A tangy and savory pasta salad combining dill pickles and crispy bacon in a creamy dressing, perfect for barbecues and picnics.
Ingredients
Scale:
12 oz rotini pasta (or pasta of choice)
1 cup dill pickles, finely chopped
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon dill pickle juice
8 oz bacon, crispy and crumbled
1/2 cup green onions, chopped
1/4 cup fresh dill, minced
Salt and black pepper to taste
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
Prepare the dressing: In a large mixing bowl, combine mayonnaise, sour cream, and dill pickle juice. Whisk until smooth.
Add ingredients: Stir in finely chopped dill pickles and half of the fresh dill.
Mix the salad: Add the cooked pasta to the bowl, followed by the crumbled bacon and green onions. Toss everything together until evenly coated.
Season and chill: Adjust the taste with salt and pepper as needed. Cover and refrigerate for at least 30 minutes.
Garnish and serve: Just before serving, top with the remaining fresh dill.
