Description
A creamy and tangy pasta salad with bacon and dill pickles.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 slices of bacon, cooked and crumbled
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon dill weed
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled macaroni, crumbled bacon, and chopped dill pickles.
- In a separate bowl, mix together mayonnaise, sour cream, dill weed, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and stir until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Feel free to add more pickles for extra flavor.
- This salad can be made a day in advance.
- Adjust the amount of mayonnaise based on your preference for creaminess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Dill Pickle Bacon Pasta Salad