Description
A creamy pasta salad combining crisp bacon, tangy dill pickles, and a hint of sharpness, perfect for picnics or barbecues.
Ingredients
Scale
- 300 g small shell pasta
- 200 g bacon
- 150 g dill pickles, chopped
- 50 g red onion, finely chopped
- 240 ml mayonnaise
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
Instructions
- Boil a large pot of salted water over high heat, add pasta, and cook for 8–10 minutes until al dente. Drain and set aside to cool.
- Cook bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain excess fat, then crumble once cooled.
- Chop dill pickles and finely chop red onion. Set aside.
- Combine mayonnaise, Dijon mustard, salt, and pepper in a large mixing bowl; whisk until smooth.
- Add cooled pasta, crumbled bacon, chopped pickles, and red onion to the bowl; gently mix until well combined.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to blend beautifully.
Notes
Make-ahead friendly; tastes better the next day. Adjust pickle flavor by adding more pickles or pickle juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg