Begin by cooking 16 oz of bacon in a skillet over medium heat for about 8–10 minutes or until crispy. Once cooked, remove the bacon, drain it on paper towels, and crumble it into pieces. Meanwhile, bring a large pot of salted water to a boil, add 16 oz of rotini pasta, and cook until al dente, roughly 8–10 minutes. Drain the pasta and rinse it under cold water until completely cool.

In a large mixing bowl, combine 1 cup of mayonnaise, 1 cup of sour cream, ½ cup of pickle juice, and 1 packet of ranch dressing seasoning mix. Add 2 tablespoons of freshly chopped dill for a burst of flavor. Whisk the ingredients together until smooth and creamy.

Gently fold the cooled pasta into the dressing mixture in the large bowl. Add the crumbled bacon, 2 cups of chopped dill pickles, and 8 oz of cubed sharp cheddar cheese. Mix everything gently until each piece of pasta is coated in the creamy dressing.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 1 hour, allowing the flavors of your Dill Pickle Bacon Ranch Pasta Salad to meld beautifully. When ready to serve, give the salad a gentle stir and enjoy it cold.