Prepare the sauce. Combine all ingredients in a small bowl and whisk well. Pour into an airtight container and refrigerate until ready to use.
Prepare the pasta. Bring 4 cups of salted water to a boil, then add in the pasta. Boil pasta according to package directions until it is al dente. Do not overcook the pasta or the salad will be mushy. Drain and rinse under cold water. Refrigerate the cooked pasta while preparing pasta salad ingredients so that it cools down.
Dice the orange bell pepper and the red onion. Cut the cheese into small cubes. Cut the pickles into small pieces as well.
Combine the pasta, veggies, cheese, pickles and bacon bits in a large bowl. Pour in the sauce and toss to coat.
Garnish with fresh dill.
Refrigerate until serving.
Store leftovers in the refrigerator.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 9 (large servings), with 1 serving being 1/9 of the pasta salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**