Dill-Pickle Pasta Salad (Overnight)
This Dill-Pickle Pasta Salad is tangy, creamy, and smoky! Perfect for picnics or easy dinners, it’s best after chilling overnight for maximum flavor.
Servings: 4 servings
Ingredients
- 8 ounces pasta fusilli or rotini works best
- 1 cup dill pickles diced
- 1/2 cup red onion finely chopped
- 1/2 cup bell pepper diced, any color
- 1/2 cup cherry tomatoes halved
- 1/2 cup turkey bacon cooked and crumbled
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon dill weed
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- While pasta cooks, dice dill pickles, finely chop red onion, dice bell pepper, and halve cherry tomatoes. Cook turkey bacon in a skillet until crispy, then crumble into small pieces.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, dill weed, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine cooled pasta, diced dill pickles, red onion, bell pepper, cherry tomatoes, and crumbled turkey bacon. Pour dressing over and toss gently to coat.
- Cover tightly and refrigerate overnight or at least 6 hours to allow flavors to meld.
- Before serving, stir salad and adjust seasoning if needed. Serve chilled and enjoy.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Notes
- Use fusilli or rotini pasta to hold the dressing well.
- Rinse cooked pasta with cold water to prevent sticking and cool it down.
- Cook turkey bacon until crispy for best texture contrast.
- Chill the salad overnight for maximum flavor infusion.
- Try adding celery or cucumber for extra crunch or substitute mayonnaise with Greek yogurt for a lighter dressing.