Ingredients
Scale
- 8 oz elbow macaroni
- 6 slices crispy bacon, chopped
- 1 cup dill pickles, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp dill weed
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions. Make sure to add a pinch of salt to the water. Once cooked, drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, chopped bacon, diced pickles, and red onion. Mix gently to combine.
- In a separate bowl, whisk together the mayonnaise, sour cream, dill weed, salt, and pepper until smooth.
- Pour the dressing over the pasta salad mixture, stirring until everything is well coated. Adjust seasoning if necessary.
- Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Before serving, give it a good stir and taste one more time. You may want to add a little more dill or salt to your liking!
- Prep Time: 10
- Cook Time: 15