Ingredients
Scale
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/4 cup Pickle Brine
- 1 tablespoon Yellow Mustard
- 1 teaspoon Kosher Salt
- 1 teaspoon Sugar
- 8 slices Bacon
- 8 ounces Short Pasta
- 1 cup Pickles
- 1 cup Mini Cucumbers
- 1 cup Mild Cheese
- 1/2 cup Red Onions
- 1/4 cup Fresh Dill
- to taste Salt and Pepper
Instructions
- Cook the short pasta according to the package instructions. Drain and rinse with cold water to cool it down.
- In a large bowl, combine mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar. Mix well to create the dressing.
- Add the cooked pasta to the bowl with the dressing. Stir to coat the pasta evenly.
- Cook the bacon in a skillet until crispy. Drain on paper towels and chop into pieces. Add the bacon to the pasta mixture.
- Chop the pickles, mini cucumbers, mild cheese, and red onions. Add them to the salad along with the fresh dill.
- Mix everything together gently. Taste and adjust seasoning with salt and pepper if needed.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
Notes
For a healthier option, swap the mayonnaise with Greek yogurt. You can make this salad a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: pasta salad, dill pickle, bacon, creamy dressing, barbecue, potluck