Bring a large pot of salted water to a rolling boil, then add pasta. Cook according to package instructions until al dente, about 8-10 minutes.

In a mixing bowl, combine mayonnaise and sour cream until smooth. Add dill weed, salt, and pepper, stirring until incorporated.

In a large mixing bowl, add the cooled pasta, diced dill pickles, and crumbled bacon. Gently fold together.

Pour the dressing over the salad mixture and toss until evenly coated. Adjust seasoning if necessary.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.