A delicious twist on the classic BLT pasta salad!
Cook pasta according to package directions, omitting salt. Rinse noodles with cool water and drain well.
Move the cooled pasta to a large bowl and add in the cooked bacon, tomatoes, spinach and cheddar cheese. Mix to combine.
In a small bowl, combine the sour cream, mayo, garlic powder, dill and lime juice to make the dressing. Stir well and pour over the noodles.
Gently toss the noodles with the dressing until mixed well.
Refrigerate for at least 2 hours and serve cold.