Cook 8 oz. bowtie pasta according to package directions until al dente. Drain and rinse under cold water until completely cool.

In a small bowl, whisk together the dill pickle juice, mayonnaise, Greek yogurt, Dijon mustard, and garlic powder until smooth.

In a large bowl, combine the cooled pasta, chopped dill pickles, diced red onion, diced sharp cheddar cheese, and crumbled bacon.

Pour the dressing over the pasta mixture and stir gently until everything is evenly coated.

Taste and adjust seasonings if needed. Serve immediately or chill for at least 30 minutes for flavors to meld.