Cooking

1. Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Let drain well.
2. While the pasta cooks, lay bacon in a cold skillet. Turn heat to medium. Cook, turning as needed, until the bacon is evenly browned and crispy. Transfer to a paper towel lined plate and let drain. When cool, chop into bite sized pieces.
3. In a medium bowl, whisk together mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar. Taste and adjust with more brine or salt if needed.
4. Chop pickles, slice mini cucumbers, dice red onions, and cut mild cheese into small cubes. Chop fresh dill finely.
5. In a large mixing bowl, combine the cooked pasta, chopped pickles, cucumbers, red onions, cheese, chopped bacon, and dill. Pour the dressing over the salad and toss until evenly coated.
6. Season to taste with salt and pepper. Cover and chill at least 30 minutes so the flavors blend. Serve cold or at cool room temperature.