Averie Cooks

-1 Cook the pasta according to package directions, drain it, and rinse under cold water to cool it quickly. Tip - Cook it 30 seconds less than al dente because the pasta will continue to soften as it absorbs the dressing mixture and you don't want it to become overly soft. Place in a large bowl.
-1 Add the baby dill pickles**, cheese, and stir to combine; set aside.
-1 To a separate medium bowl, add the mayo, sour cream, pickle juice, dill, salt, pepper, garlic powder, and whisk to combine.
-1 Pour the dressing mixture over the pasta and stir to combine.
-1 Add the bacon and stir to combine.
-1 Cover and refrigerate for at least 1 hour before serving. Tip - If the pasta salad has absorbed most of the dressing or you want to boost the pickle flavor, add extra pickle juice and stir it in. Extra pasta salad will keep airtight in the fridge for up to 5 days.