Ingredients300 g pasta (shells, bow ties, or fusilli)150 g bacon, diced150 g sour cream3 tbsp mayonnaise1 small garlic clove, minced1 tbsp Dijon mustard1 tsp sweet Hungarian paprika½ tsp salt½ tsp black pepper2 tbsp fresh chives, finely chopped2 tbsp finely chopped pickles1 tbsp pickle juice1–2 tbsp chopped parsleyInstructionsCook the pasta: Boil the pasta in salted water until tender. Drain and let it cool.Cook the bacon: Fry the diced bacon over medium heat until crisp. Transfer to a paper towel and let it cool slightly.Make the dressing: In a large bowl, combine sour cream, mayonnaise, garlic, mustard, paprika, salt, pepper, and pickle juice.Combine: Add the cooled pasta, most of the bacon, pickles, parsley, and chives. Mix gently until everything is well coated.Chill: Cover and refrigerate for at least 30 minutes so the flavors can develop.Serve: Sprinkle the remaining crispy bacon, chives, and a little Hungarian paprika on top.🇭🇺 Serving TipFor an extra Hungarian touch, use sweet Hungarian paprika and serve this creamy pasta salad alongside grilled meats, schnitzel, or roasted chicken.
