Dill Pickle Bacon Pasta Salad

Ingredients

• 8 ounces of rotini or elbow macaroni
• 6 slices of thick-cut bacon, cooked until crispy and chopped
• 1 cup of chopped dill pickles (sweet or dill)
• 1/2 small red onion, finely diced
• 1 cup of shredded cheddar cheese (sharp or mild)
• 1/4 cup of sliced green onions
• 1/2 cup of mayonnaise
• 2 tablespoons of dill pickle juice
• 1 tablespoon of Dijon mustard
• 1/2 teaspoon of salt (adjust to taste)
• 1/4 teaspoon of freshly cracked pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally.
2. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process.
3. While the pasta is cooking, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels and chop into bite-sized pieces.
4. In a large bowl, whisk together the mayonnaise, dill pickle juice, Dijon mustard, salt, and pepper until smooth and creamy.
5. Add the cooled pasta to the bowl with the dressing. Fold in the chopped dill pickles, red onion, cheddar cheese, green onions, and crispy bacon. Mix gently.
6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
7. Before serving, give the pasta salad a good stir. Taste and adjust seasoning if needed. Serve chilled.