Dill Pickle Ranch Pasta Salad

Mentioned that The Huffington Post published this the hosts on The Today Show sampled it --we enjoyed it along with our Shrimp Rolls also pictured.

Serves 6-8

Ingredients

• 12 ounces gemelli pasta
• 1 pound thick-cut bacon, sliced into 1/2-inch pieces
• 1 pint cherry tomatoes, sliced in half
• 8 ounces sharp cheddar cheese, diced in 1/2-inch cubes
• 1/2 cup kosher dill pickles, chopped (preferred brand is Claussen)

Dill Pickle Ranch Dressing

• 1 cup mayo
• 1/2 cup sour cream
• 1/2 cup fresh dill, chopped
• 1/4 cup pickle juice from jar of kosher dill pickles
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt and pepper

Directions

1. Bring a large pot of salted water to a rapid boil. Add pasta and cook according to package until al dente. Rinse under cold water and drain.

2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Drain on paper towels to remove excess grease.

3. In a small bowl, whisk together mayo, sour cream, dill, pickle juice, milk, garlic powder and onion powder. Season with salt and pepper.

4. In a large bowl, combine cooked pasta, cooked bacon, tomatoes, cheddar cheese and pickles. Add dressing and toss until combined.

5. Season with salt and pepper and serve.