Instructions

1. 1

   Cook the pasta. Boil the shells or elbows in generously salted water until al dente — they should still have a slight firmness when you bite one. Drain, rinse under cold water until completely cool, and shake off the excess water so the dressing doesn't get watered down.

2. 2

   Mix the dressing. In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, fresh dill, and garlic powder until smooth. It will look thin at this stage — that's exactly right, because the pasta absorbs a lot of it as it chills.

3. 3

   Combine everything. Add the cooled pasta, chopped pickles, cheese cubes, minced onion, and bacon (if using) to the dressing. Fold gently until every piece is coated and the mix-ins are evenly distributed.

4. 4

   Chill before serving. Cover and refrigerate for at least 30 minutes. The salad thickens as it sits and the flavors meld together. Before serving, give it a stir — if it looks too thick, splash in a tablespoon or two of extra pickle juice to loosen it back up.

Used in this recipe: Pasta Pot With Strainer · Balloon Whisk (Amazon, affiliate links)