Description
ThisBacon Dill Pasta Saladis the perfect balance of creamy, tangy, and savory, making it a must-have for summer gatherings. Crisp bacon, fresh dill, and tender pasta come together in a refreshing dish that pairs well with grilled meats, sandwiches, or as a standalone meal. Easy to make ahead and even better the next day!
Ingredients
Scale
- 12 oz(340 g) pasta(rotini, bowtie, or elbow)
- 8slices bacon, cooked crispy and crumbled
- 1 cupmayonnaise
- ½ cupsour cream
- 2 tbspDijon mustard
- 1 tbspapple cider vinegar
- 1 tbspfresh lemon juice
- 1½ tspgarlic powder
- ½ tsponion powder
- ½ tspsalt, or to taste
- ½ tspblack pepper
- ½ cupfresh dill, chopped
- ½ cupred onion, finely diced
- 1 cupcherry tomatoes, halved
- 1 cupcucumber, diced
- ½ cupcheddar cheese, cubed or shredded (optional)
Instructions
- Cook the pastaaccording to package directions until al dente. Drain, rinse under cold water, and let cool completely.
- Cook the baconin a skillet over medium heat until crispy. Drain on paper towels and crumble.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth.
- Assemble the salad: Add the cooled pasta to the dressing, tossing to coat. Stir in fresh dill, red onion, cherry tomatoes, cucumber, and cheddar cheese (if using).
- Add bacon lastto maintain crispiness, stirring gently.
- Chill for at least 30 minutesbefore serving to let flavors meld. Serve cold and enjoy!
Notes
Forextra crunch, add diced celery or bell peppers.
Swap mayonnaise forGreek yogurtfor a lighter version.
Useturkey baconor plant-based bacon for a healthier or vegetarian option.
Best enjoyed within24–48 hoursbut stays fresh up to 3 days in the fridge.
Add ahard-boiled eggfor extra protein.
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 32g
- Carbohydrates: 0g
- Protein: 10g