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A refreshing pasta salad bursting with tangy dill pickles and savory bacon, perfect for summer gatherings.

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Cook the pasta: Bring 1.5 L (6 cups) of salted water to a boil in a large pot. Add the pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool.
Cook the bacon: In a sauté pan over medium heat, cook the bacon until crispy, about 6–8 minutes. Remove and drain on a paper towel. Allow to cool, then crumble into pieces.
Prepare the vegetables: In a large mixing bowl, combine the pickles, red onion, and green bell pepper.
Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth.
Combine ingredients: Add the drained and cooled pasta to the bowl with the vegetables. Pour the dressing over the mixture. Stir gently to combine. Sprinkle the crumbled bacon on top and gently fold it in.
Chill and serve: Refrigerate the salad for at least 30 minutes. Serve chilled or at room temperature.

Avoid overcooking the pasta to prevent it from becoming mushy. Great for make-ahead meals; flavor improves after a day in the fridge.