Dill Pickle Pasta Salad

Arrange bacon strips in a single layer on a wire rack set over a baking sheet.

Place the baking sheet into a cold oven, then turn the heat to 400°F.

Bake until the bacon is crispy, about 20-25 minutes.

Once cooked, remove the bacon from the oven, let it cool slightly, and then chop it into small pieces. Set aside.

Bring a large pot of salted water to a boil.

While the water is heating, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, and pickle juice.

Season the dressing with Cajun seasoning, black pepper, and a generous amount of dried dill weed. Mix until smooth.

Add the diced dill pickles to the dressing and stir to combine. Place the dressing in the refrigerator to chill.

Add the pasta to the boiling water and cook according to package directions until al dente.

Drain the cooked pasta and immediately rinse with cold water to stop the cooking process and cool it down.

Add the cooled pasta and the chopped bacon to the bowl with the chilled dressing.

Stir everything together until the pasta is evenly coated.

For best results, chill the pasta salad in the refrigerator for at least 30 minutes before serving.