In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.

In a skillet over medium heat, cook the bacon until crispy. Remove from the pan and drain on paper towels, then chop into pieces.

In a separate bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth and creamy.

In a large bowl, toss the cooled pasta, chopped bacon, dill pickles, red onion, celery, and dressing. Mix until everything is thoroughly coated.

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

Give it a good mix before serving and garnish with fresh dill if desired.