Dill Pickle Pasta Salad

 

 

 

Ingredients

FOR THE PASTA SALAD:

• 1 lb. dry medium shell pasta about 3 cups
• 2 cups sliced dill pickles, small, plus more for garnish (reserve the juice)
• ½ c. sliced sweet pickles, small
• 2 c. diced Colby cheese, cut into uniform very small cubes
• 1 ½ cup cooked, crumbled bacon pieces
• 4 tbsp. fresh dill, divided
• Salt & pepper to taste

FOR THE DRESSING:

• 1 c. mayonnaise
• ½ c. sour cream, or plain Greek yogurt
• ¼ c. pickle juice, from the jar
• ½ tsp. ground black pepper
• ½ tsp onion powder
• ¼ teaspoon cayenne pepper
• ½ tsp. salt     
   
  Instructions

  • Cook the pasta according to the package directions; drain, rinse with cold water to cool the pasta, and drain again. Set aside for 5 minutes. [Best to cook 1 minute less for al dente.]
  • For the dressing: Stir together mayonnaise, sour cream (or Greek yogurt), pickle juice, black pepper, onion powder, cayenne pepper, and salt in a small bowl until smooth, set aside.
  • For the salad: In a large bowl, add the cooled pasta, pickles (sweet and dill), cheese cubes, bacon, and 2 Tbsp fresh chopped dill; add the dressing, and stir to coat. Salt and pepper to taste!
  • Refrigerate at least 1 hour and up to a day ahead.
  • Before serving, garnish with more diced pickles and remaining 2 Tbsp fresh dill on top. Serve!
  • TIP for post: Substitute grated cheddar cheese (wide pieces, not finely shredded), and save time on dicing!