Dill Pickle Pasta Salad
Ingreadient
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1 pound short pasta, such as mini bowtie pasta
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10 slices bacon, cooked crisp and crumbled, divided
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1 1/2 teaspoons kosher salt
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2 cups chopped refrigerated dill pickles, plus 1/3 cup pickle brine, divided
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2 tablespoons chopped fresh dill, plus more for garnish
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1 cup 1/4-inch diced sharp Cheddar cheese
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2/3 cup mayonnaise
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2/3 cup sour cream
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1 teaspoon freshly ground black pepper
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1 teaspoon onion powder
Direction
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Bring a large pot of water to a boil. Add 2 tablespoons salt and pasta to water and cook, stirring often, until pasta is al dente, 9 to 10 minutes. Drain and rinse with cold water just enough to bring the pasta to lukewarm or room temperature. Drain well.
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Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
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Add pasta to a large bowl. Reserve 1 tablespoon chopped pickles, 1 teaspoon dill, and 1 tablespoon bacon for garnish. Add cheese and remaining pickles, dill, and bacon to the pasta bowl.
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In a separate bowl, whisk together remaining 2 teaspoons salt with pickle brine, mayonnaise, sour cream, black pepper, and onion powder until well combined. Pour mixture over pasta mixture and toss well to coat. Transfer mixture to a serving bowl and top with reserved pickles, dill and bacon. Serve immediately or refrigerate until ready to serve.
