12 ounces of your favorite dry pasta (we used pipette-shaped pasta)
1 pound thick cut hickory smoked bacon
1 pint grape tomatoes cut in half
1 large orange bell pepper, cut into bite sized pieces
1 cup red onion, diced
1 16-ounce jar dill pickles, diced (we used Vlasic baby dills), reserve two tablespoons of the pickle juice
1 7-ounce bag (1 ½ cups) Italian mix large shred cheese (we used Sargento 4-Cheese Italian – which is a mix of mixture of mozzarella, provolone, Asiago and Romano)
1 cup freshly grated Parmesan cheese
1 ½ cups ranch dressing (see our homemade recipe here or use your favorite brand)
2 tablespoons of pickle juice (reserved from above)
Cook the pasta according to box directions to al dente. Drain and cool, then set aside.
Cook the bacon to crisp, dry on paper towels and cut into bite sized pieces.
In a large bowl combine the pasta, bacon, tomatoes, bell pepper, onion, diced drained pickles, Italian cheese blend and Parmesan cheese and toss.
In a two-cup measure, measure out 1 ½ cups of ranch dressing and stir in the two tablespoons of pickle juice then pour over the pasta mixture and toss to combine.
Cover, chill then serve.
Keywords: Dill Pickle Bacon Ranch Pasta Salad