A refreshing and flavorful dish packed with savory bacon, crunchy pickles, and a creamy dill dressing, perfect for summer picnics, barbecues, and parties.
Ingredients
Scale:
8 ounces rotini pasta
6 slices bacon, cooked until crispy and crumbled
1 cup dill pickles, diced
½ cup red onion, finely chopped
1 cup cherry tomatoes, halved
1 cup celery, diced
1 cup mayonnaise
2 tablespoons dill pickle juice
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Fresh dill, for serving (optional)
Instructions
Begin by cooking the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
While the pasta is cooling, prepare the dressing. In a medium bowl, combine the mayonnaise, dill pickle juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.
In a large mixing bowl, combine the cooled pasta, crumbled bacon, diced dill pickles, chopped red onion, halved cherry tomatoes, and diced celery. Stir gently to mix all the ingredients evenly.
Pour the dressing over the pasta salad mixture. Use a spatula to fold the dressing into the salad until everything is well-coated.
Taste the salad and adjust seasoning with additional salt and pepper if necessary.
Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 1 hour before serving.
Before serving, give the salad a gentle stir to redistribute the dressing and flavors. Garnish with fresh dill if desired.
