Pickle pasta, where have you been all my life? The way I devoured this pasta—it’s so, so good and even easier to whip up. I mean, c’mon—pickles, ranch and bacon … winner, winner.

—Vianney Rodriguez, Food Editor

12 ounces uncooked large elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
1/4 cup pickle juice
2 tablespoons ranch seasoning
1/4 cup diced dill pickles
8–10 slices bacon, cooked and crumbled
2 cups cherry tomatoes, quartered
2 tablespoons fresh dill, minced (optional)

1. Cook macaroni according to package directions and allow to cool.

2. In a large bowl, stir together mayonnaise, sour cream, pickle juice and ranch seasoning.

3. Add macaroni, pickles, bacon and tomatoes and stir until well combined.

4. Serve garnished with fresh dill, if desired.

Serves 6–8.