Crunchy Dill Pickle Pasta Salad

For the Pasta Salad: Cook 1lb fussili pasta according to package directions. Cook and chop 1lb bacon. Chop 2 cups dill pickles, 1/4 red onion, and 1 cup celery. Cube 8oz sharp cheddar cheese. Combine the cooked fussili pasta, chopped dill pickles, cooked and chopped bacon, cubed sharp cheddar cheese, chopped red onion, and chopped celery in a large bowl. 

For the Dill Pickle Ranch: In a separate bowl or cup, whisk together 3/4 cup plain Greek yogurt, 2 tbsp pickle juice, 1 tbsp finely chopped dill pickles, 3 tbsp mayo, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and salt to taste until well combined and smooth.

Assembly and Serving: Pour the prepared dill pickle ranch dressing all over the pasta salad mixture and mix well to ensure all ingredients are evenly coated. Serve the dill pickle pasta salad in a bowl or on a plate. Top with toasted panko breadcrumbs and a sprinkle of fresh parsley or more dill. Enjoy!