Cook meat of choice with spices and oil on the stove, breaking up as you go, until browned. Once cooked, set aside.
Cook bacon according to the package, ensuring it is very crispy so that it is easy to break apart. Once cooked and chopped, set aside.
Prep the pickles, lettuce, red onion and tomatoes, then set aside.
Combine dill pickle dressing ingredients and mix until smooth.
Cook your pasta according to the box instructions. I opt to do this step last since sometimes gluten free pasta can stick together as it cools. I also avoid this by skipping the rinse after it drains and stirring in a little olive oil.
Combine all of your ingredients together and mix until everything is dispersed and the dressing is evenly distributed.
