Dill Pickle Pasta Salad
16 oz tri colored rotini (cooked al dente)
10 pieces bacon cooked and crumbled)
1 cup mayonnaise (I used dukes)
1 cup sour cream
1/2 pickle juice
1/2 red onion (diced)
2 cups dill pickles (diced)
1 packet hidden valley ranch dressing mix
2 cups sharp cheddar (I used yellow and white but sharp is a must)
Cook bacon set aside
Cook pasta to just al dente and drain rinse with cool water drain again and set aside to cool
In a large bowl and cooled pasta
Mayonnaise, sour cream, ranch dressing packet, pickle juice, bacon, onion, dill, pickles and cheese mix till completely combined
Top with some fresh chives and chill in the refrigerator for 1 hour before serving
Summer Pasta!
Enjoy! 😉
