Ingredients:
- lb (454g) medium pasta shape (Rotini, Fusilli, or Bowties)
- Tbsp (15ml) Olive Oil (for pasta water)
- tsp (5g) Kosher Salt (for pasta water)
- cup (240g) Mayonnaise (full fat)
- ½ cup (120g) Sour Cream or Plain Greek Yogurt
- ¼ cup (60ml) Dill Pickle Brine
- Tbsp (30ml) Dijon Mustard
- Tbsp (15ml) Apple Cider Vinegar
- Tbsp (15ml) Granulated Sugar
- tsp (5g) Garlic Powder
- ½ tsp (2.5g) Onion Powder
- ½ tsp (2.5g) Black Pepper, freshly ground
- cup (160g) Sweet Pickle Relish (drained)
- ½ cup (75g) Finely Diced Red Onion
- stalks Celery, finely diced
- ½ cup (75g) Finely Diced Dill Pickles
- ½ cup (50g) Fresh Dill, roughly chopped
- Optional: 4 slices Cooked Bacon, crumbled
Instructions:
- Cook pasta in salted, oiled boiling water according to package directions until perfectly al dente (slightly firm to the bite).
- Drain immediately and rinse briefly with cold water to halt cooking. Toss with a tiny drizzle of olive oil to prevent sticking and allow it to cool completely.
- While the pasta cools, finely dice the red onion, celery, and extra dill pickles. Measure out relish and chop the fresh dill.
- In a separate medium bowl, combine all Dressing ingredients (Mayonnaise through Black Pepper). Whisk vigorously until smooth, creamy, and homogenous.
- In the large mixing bowl, gently combine the cooled pasta with the diced onion, celery, drained relish, diced pickles, fresh dill, and optional crumbled bacon.
- Pour the creamy dressing over the pasta mixture. Fold gently until everything is evenly coated—avoid overmixing.
- Cover the bowl and refrigerate for a minimum of 30 minutes (ideally 2 hours) to allow the pasta to absorb the dill-pickle flavour.
- Before serving, give it one last gentle stir and check the seasoning one final time.