Ingredients
For the dressing
- 1 cup Mayonnaise adds creaminess to the salad
- 1/2 cup Sour Cream offers tangy flavor
- 1/4 cup Pickle Brine infuses dressing with tanginess
- 1 tablespoon Yellow Mustard enhances flavor
- 1 teaspoon Kosher Salt elevates taste
- 1 teaspoon Sugar balances tanginess
Main ingredients
- 8 slices Bacon provides smoky, crispy texture
- 8 ounces Short Pasta acts as the main ingredient
- 1 cup Pickles adds refreshing crunch
- 1 cup Mini Cucumbers contributes fresh bite
- 1 cup Mild Cheese offers creamy texture
- 1/2 cup Red Onions brings color and bite
- 1/4 cup Fresh Dill adds freshness
- to taste Salt and Pepper for adjusting seasoning
Method
Preparation
- Cook the short pasta according to the package instructions. Drain and let it cool.
- While the pasta cooks, fry the bacon in a skillet until crispy. Once done, place it on a paper towel to cool, then crumble it into pieces.
Mixing
- In a large bowl, combine the mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar. Mix until well combined.
- Add the cooled pasta to the bowl along with pickles, mini cucumbers, mild cheese, red onions, and fresh dill. Stir everything together gently.
- Finally, add in the crumbled bacon and adjust the seasoning with salt and pepper to taste.
Chilling
- Chill the salad in the refrigerator for at least one hour before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 3g
Notes
Serve this salad cold as a side dish with grilled meats or as a light main course. It can be garnished with extra fresh dill or bacon for an attractive presentation. Keep leftovers in an airtight container in the refrigerator for best flavor within three days. If you like it extra tangy, add more pickle brine. For additional crunch, consider including chopped bell peppers or celery. Ensure your pasta is completely cool before mixing with dressing to prevent sogginess.
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