Boil the pasta as directed on the package. Drain and then rinse with cold water to cool the pasta.

In a small bowl, mix the mayonnaise, garlic salt, white (or red or black) pepper, the dill and the juice from the 1-2 lemons. Remember to save a few tablespoons of the lemon juice for the avocado. (keeps it from browning).

In a small bowl, toss the avocado in a few tablespoons of lemon juice. (Usually what I do is squeeze ALL the lemon juice into the avocado bowl, toss well and then the remainder gets poured into the mayo mixture).

Pour the drained and cool pasta into a large serving bowl. Add the tomatoes, sliced bacon, black olives and the avocado. Gently stir in the mayo mixture.

Cover and refrigerate for at least 45 minutes.

Serve cold. Delicious with burgers, sandwiches, steaks – whatever!