Dill Pickle Pasta Salad Recipe

Prep Time::20 mins

Cook Time::20 mins

Total Time::40 mins

Servings::12

Ingredients

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Original recipe (1X) yields 12 servings

1 pound short pasta, such as mini bowtie pasta

10 slices bacon, cooked crisp and crumbled, divided

1 1/2 teaspoons kosher salt

2 cups chopped refrigerated dill pickles, plus 1/3 cup pickle brine, divided

2 tablespoons chopped fresh dill, plus more for garnish

1 cup 1/4-inch diced sharp Cheddar cheese

2/3 cup mayonnaise

2/3 cup sour cream

1 teaspoon freshly ground black pepper

1 teaspoon onion powder

Directions

Bring a large pot of water to a boil. Add 2 tablespoons salt and pasta to water and cook, stirring often, until pasta is al dente, 9 to 10 minutes. Drain and rinse with cold water just enough to bring the pasta to lukewarm or room temperature. Drain well. 

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Add pasta to a large bowl. Reserve 1 tablespoon chopped pickles, 1 teaspoon dill, and 1 tablespoon bacon for garnish. Add cheese and remaining pickles, dill, and bacon to the pasta bowl.  

In a separate bowl, whisk together remaining 2 teaspoons salt with pickle brine, mayonnaise, sour cream, black pepper, and onion powder until well combined. Pour mixture over pasta mixture and toss well to coat. Transfer mixture to a serving bowl and top with reserved pickles, dill and bacon. Serve immediately or refrigerate until ready to serve.

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