Dill Pickle Bacon Pasta Salad
This seasonal twist on a classic picnic favorite promises tangy crunch, creamy dressing, and a smoky, crispy bite that keeps everyone coming back for more.
Ingredients
Dressing
- 1 cup Mayonnaise Adds creaminess to the salad
- ½ cup Sour Cream Offers tangy flavor
- ¼ cup Pickle Brine Infuses dressing with tanginess
- 1 tablespoon Yellow Mustard Enhances flavor
- 1 teaspoon Kosher Salt Elevates taste
- 1 teaspoon Sugar Balances tanginess
Pasta Salad
- 8 slices halal-certified smoked strips or plant-based smoky strips Provides smoky, crispy texture — halal-friendly alternative
- 8 ounces Short Pasta Acts as the main ingredient — penne, rotini, or shells work well
- 1 cup Pickles, diced Adds refreshing crunch
- 1 cup Mini Cucumbers, sliced Contributes fresh bite
- 1 cup Mild Cheese, cubed Offers creamy texture — cheddar, Monterey Jack, or a halal dairy cheese
- ½ cup Red Onions, finely diced Brings color and bite
- ¼ cup Fresh Dill, chopped Adds freshness
- to taste Salt and Pepper For adjusting seasoning
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add 8 ounces short pasta and cook according to package directions until al dente — usually 8–10 minutes.
- Drain pasta and rinse briefly with cool water to stop cooking and remove surface starch.
- Transfer to a large mixing bowl.
Crisp the Halal Smoky Strips
- Heat a skillet over medium heat, add the strips, and cook 2–4 minutes per side until browned and crispy. Transfer to a paper towel-lined plate to drain.
- Alternatively, lay strips on a baking tray lined with parchment and bake at 400°F (200°C) for 10–15 minutes, flipping halfway through.
Prepare the Veggies and Cheese
- Finely dice 1 cup of pickles, slice 1 cup of mini cucumbers, cube 1 cup of mild cheese, and finely dice 1/2 cup of red onion. Chop 1/4 cup of fresh dill.
- Add these to the bowl with the pasta.
Make the Dressing
- In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup pickle brine, 1 tablespoon yellow mustard, 1 teaspoon kosher salt, and 1 teaspoon sugar until smooth.
- Taste and adjust: add more pickle brine for tang, more sugar for balance, or a touch more mustard for zip.
Combine and Chill
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Fold in the chopped crispy smoky strips and most of the dill, reserving a little for garnish.
- Cover and chill at least 1 hour, preferably 2–4 hours, to allow the flavors to meld.
Final Taste & Serve
- Before serving, taste and season with salt and pepper to taste.
- Garnish with remaining dill and a few extra pickle slices if desired.
- Serve cold or at cool room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended due to texture changes in the creamy dressing and fresh vegetables.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 8gFat: 30gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 3g
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