"Dill pickles taste like summer to me. Tangy slices on grilled hamburgers, chopped up in my mom’s potato salad, and then the canning in August. So how perfect to pair dill pickles with pasta salad, another taste of summer! Pasta Salads as a whole are a little bit blah to me. It takes something special […]..."
INGREDIENTS
•
12 ounces pasta (**Use any squiggly pasta or elbow macaroni....I used Cellantani)
•
1 pound bacon, cooked and crumbled
•
1 pint grape tomatoes, rinsed and cut in half
•
1 large bell pepper, red or orange, cut in bite-size pieces
•
1 cup red onion, chopped
•
16 ounces dill pickles, chopped....about 2 cups
•
1½ cup Italian blend shredded cheese
•
1 cup Parmesan, shredded
•
3 Tbs fresh dill, minced (**Or 1 Tbsp dried dill)
•
⅔ cup mayonnaise
•
⅓ cup sour cream
•
1 Tbsp Ranch seasoning mix
•
1 Tbsp fresh dill, minced (**Or 1 tsp dried dill)
•
1 Tbsp white vinegar
•
2 Tbsp dill pickle juice
•
½ tsp sriracha ***Optional