Bacon Creamy Dill Pickle Pasta Salad

 

Ingredients

Dill Pickle Pasta Salad

• 12 oz dry salad shells pasta about 4 cups
• 1/2 cup pickle juice
• 8 strips diced bacon, cooked to crisp
• 3/4 cup baby dill pickles, sliced plus more for topping
• 2/3 cup pepper jack cheese, diced
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh dill, minced

Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 4-5 tablespoons pickle juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• salt and freshly ground pepper to taste

Instructions

• Get a large pot of salted water boiling, add the noodles and cook to al dente. Strain and rinse with cold water.
• Place the shells into a gallon-sized zip top bag and pour in 1/2 cup pickle juice. Remove excess air, lay in a flat even layer and allow the pasta to brine in the pickle juice for about 15 minutes, flipping it over half way through.
• In a medium bowl, combine the mayonnaise, sour cream, pickle juice, and remaining dressing ingredients. Whisk together, taste and adjust if needed.
• In a large bowl, add the cooked pasta, diced pickles, fresh dill, diced cheese, and bacon pieces, reserving a pinch of each ingredient for topping the finished salad before serving.
• Pour over the dressing and toss well until it's evenly combined and well coated. The pasta absorbs excess dressing it as it sits in the fridge.
• Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving, ideally overnight. Give it a good toss and remove from the fridge 30 minutes before serving to reduce the chill from the fridge.