Dill pickle bacon pasta salad

• 450 g rotini or radiatori pasta
• 8 slices thick-cut bacon, cooked and chopped
• 240 ml dill pickles, sliced or diced
• 120 ml red onion, finely diced
• 60 ml fresh dill, chopped
• 240 ml mayonnaise
• 120 ml Greek yogurt or sour cream
• 60 ml pickle juice
• 15 ml Dijon mustard
• 2 ml garlic powder
• Salt and black pepper to taste

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
2. Drain the pasta and rinse with cold water until cooled; drain thoroughly.
3. In a small bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
4. In a large mixing bowl, combine the cooled pasta, chopped bacon, pickles, red onion, and fresh dill.
5. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve chilled as a side dish for barbecues or as a standalone lunch. Garnish with extra sprigs of fresh dill and a few more bacon crumbles on top.