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Creamy Dill Pasta Salad with Bacon: Easy Summer Side

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This creamy dill pasta salad with bacon is the ultimate summer side dish, featuring tender rotini, crispy bacon, and a tangy dill dressing. It comes together in about 30 minutes and is perfect for picnics, barbecues, and potlucks.

Ingredients

Scale
  • 12 ounces (340g) rotini or fusilli pasta
  • Salt for pasta water
  • 1 cup (240g) full-fat mayonnaise
  • 1/2 cup (120g) sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 8 slices (about 8 ounces or 225g) thick-cut bacon
  • 1/3 cup (15g) fresh dill, finely chopped
  • 1/2 cup (75g) red onion, finely diced
  • 1 cup (150g) frozen peas, thawed
  • 1/2 cup (60g) shredded sharp cheddar cheese (optional)

Instructions

  1. Cook the pasta: Fill a large pot with water and bring to a rolling boil. Add a generous tablespoon of salt. Add the rotini and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally.
  2. Rinse and cool the pasta: Drain the pasta in a colander and immediately rinse with cold running water. Shake well to remove excess water. Spread on a baking sheet to cool completely, about 10 minutes.
  3. Cook the bacon: Lay bacon strips in a cold skillet, then turn heat to medium. Cook for 6-8 minutes, flipping once, until golden brown and crisp. Transfer to a paper towel-lined plate to drain and cool. Crumble into small bits.
  4. Soften the onion: Place diced red onion in a small bowl and cover with cold water. Let sit for 10 minutes. Drain and pat dry.
  5. Make the dressing: In a small bowl, combine mayonnaise, sour cream, lemon juice, white wine vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth. Fold in half of the chopped fresh dill, saving the rest for garnish.
  6. Thaw the peas: Place frozen peas in a fine-mesh strainer and run under cool water for about 30 seconds, or let sit on the counter to thaw.
  7. Assemble the salad: In a large mixing bowl, combine cooled pasta, crumbled bacon, softened red onion, thawed peas, and shredded cheddar (if using). Pour dressing over the top. Gently fold until evenly coated.
  8. Chill and rest: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Overnight is even better.
  9. Final touch: Just before serving, stir the salad. Taste and adjust seasoning. Sprinkle remaining fresh dill on top.

Notes

For best results, make sure sour cream and mayo are at room temperature before mixing the dressing. Fresh dill is non-negotiable for the best flavor. The salad needs at least 1 hour in the fridge to meld flavors. Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: creamy dill pasta salad, bacon pasta salad, summer side dish, potluck recipe, easy pasta salad

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