Dill Pickle Pasta Salad with White Beans & Bacon
Creamy, tangy pasta salad with crunchy pickles, celery, bell pepper, whole Great Northern beans, sharp cheddar, and crispy bacon.
Makes approximately 6 servings.
Salad
• 8 oz dry rotini, preferably protein pasta
• 1 can (15–15.5 oz) Great Northern beans, drained and rinsed; leave whole
• 1 cup chopped dill or spicy dill pickles, plus more to taste
• 2–3 celery stalks, finely diced
• 1 large red bell pepper, diced
• 1/2 medium onion, finely diced
• 1 jalapeno, stem and seeds removed, finely chopped, optional to taste
• 1/2–3/4 cup sharp cheddar, shredded or cut into small cubes
• 3–4 slices bacon, cooked crisp and chopped
• 1/2 cup chopped fresh dill, plus more to taste
• Optional: 1/2–1 cup peas, cooked according to package directions, cooled, and drained, for extra protein, fiber, and nutrients
Dressing
• 3/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons pickle juice, plus more to taste
• 1/2 teaspoon onion powder
• 1 teaspoon dried dill
• Black pepper, to taste
• A squeeze of lemon juice, optional, for extra tang
Instructions
1. Cook the rotini according to package directions. Drain, rinse briefly with cool water, and drain thoroughly. Let cool before adding the dressing.
2. Cook the bacon until crisp, then drain and chop. Set aside to add at serving so it stays crunchy.
3. Combine the cooled pasta, whole beans, chopped pickles, celery, bell pepper, onion, jalapeno if using, cheddar, and fresh dill. If using peas, cook and cool them first, then add them here.
4. Whisk together the yogurt, mayonnaise, 2 tablespoons pickle juice, onion powder, dried dill, and black pepper. Taste and adjust the tang with a little more pickle juice or optional lemon juice.
5. Toss the salad with the dressing. Cover and refrigerate for 20–30 minutes, then stir and taste again. If the pasta has absorbed the dressing, loosen it with another spoonful of yogurt or a small splash of pickle juice or water.
6. Divide into approximately 6 servings and sprinkle with crispy bacon just before eating.
Katie’s Notes
• Celery is part of the base recipe for extra crunch. Peas are optional; they add a little sweetness along with extra plant protein, fiber, and nutrients.
• Keep the beans whole and toss them into the salad; they are not blended into the dressing.
• Use plenty of fresh dill, adding more to your taste.
• Pickles, pickle juice, cheese, and bacon already add salt, so taste before adding any extra.
• Keep the bacon separate from leftovers and add to individual servings to preserve its crispness. Refrigerate the salad in a covered container.
