Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Cook bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and chop.

In a large mixing bowl, combine cooled pasta, chopped bacon, halved grape tomatoes, diced orange bell pepper, diced red onion, diced dill pickles, Italian shredded cheese, and grated Parmesan cheese.

In a small bowl, whisk together ranch dressing and reserved pickle juice. Pour over pasta mixture and toss gently.

Cover and refrigerate for at least 30 minutes. Stir before serving and add more dressing if needed.