Ingredients:

  • 16 oz (450g) rotini or fusilli pasta
  • 1 tbsp (15g) salt
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60ml) dill pickle juice
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15g) apple cider vinegar
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (2.5g) dried dill
  • 1/4 tsp (1.25g) black pepper
  • 1 cup (150g) dill pickles, finely diced
  • 1/2 cup (50g) red onion, finely diced
  • 1 cup (115g) sharp cheddar cheese, cubed small
  • 1/4 cup (15g) fresh dill, chopped
  • 6 slices (60g) cooked bacon, crumbled

Instructions:

  1. Cook the pasta in a large pot of salted boiling water until just al dente. Immediately drain the pasta into a colander and rinse under cold water until the noodles are completely chilled to the touch.
  2. In a small bowl, combine the Greek yogurt, pickle juice, mayonnaise, vinegar, and spices. Whisk vigorously until the mixture is velvety and the garlic and onion powders are fully integrated.
  3. Transfer the chilled pasta to a large mixing bowl. Pour the dressing over the noodles and toss until evenly coated. Gently fold in the diced pickles, red onion, cubed cheddar, and fresh dill. Stir in the crumbled bacon last.
  4. Cover the bowl and refrigerate for at least one hour to allow the pasta to absorb the flavors.