Bacon Creamy Dill Pickle Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
300 g dried salad pasta shells
→ Dressing
02 -
120 ml mayonnaise
03 -
60 ml sour cream
04 -
60 ml dill pickle juice
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon cayenne pepper
07 -
1/2 teaspoon freshly ground black pepper
08 -
1/2 teaspoon sea salt
09 -
1/4 teaspoon red pepper flakes
→ Add-Ins
10 -
6 baby dill pickles, thinly sliced
11 -
20 g fresh dill, finely chopped
12 -
80 g red onion, finely diced
13 -
120 g pepper jack cheese, cut into small cubes
14 -
120 g cooked bacon, chopped
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente according to package instructions. Drain and rinse under cold running water to thoroughly cool and halt cooking.
02 -
Place cooked, cooled shells into a large zip-top bag. Pour in 120 ml dill pickle juice, seal, and lay flat. Allow to brine for 15 minutes, flipping halfway through. Drain and discard the brining liquid.
03 -
In a medium mixing bowl, whisk together mayonnaise, sour cream, pickle juice, garlic powder, cayenne, black pepper, sea salt, and red pepper flakes until smooth. Taste and adjust seasoning if desired.
04 -
In a large mixing bowl, add brined pasta, sliced dill pickles, fresh dill, diced red onion, pepper jack cheese, and chopped bacon. Reserve a small portion of each for garnish if desired. Pour dressing over ingredients and toss until completely coated.
05 -
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. Before serving, let stand at room temperature for 30 minutes. Garnish with reserved ingredients and additional dill if desired.
# Helpful Notes:
01 -
For optimal flavour and texture, prepare the salad one day ahead to allow adequate chilling and for the flavours to meld.