Dill Pickle Pasta Salad
16 ounces rotini pasta cooked, drained, and rinsed in cool water
2 cups whole dill pickles diced and reserve juice (about 5 large pickles)
1½ cups cheddar cheese cubed (or Colby-jack cheese)
1 to 2 tablespoons fresh dill chopped
½ cup mayonnaise
½ cup sour cream
1 tablespoon dried dill
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon dried parsley
2 tablespoons dill pickle juice
In a small mixing bowl whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing.
In a large salad bowl add the cooled pasta, dill pickles, cheese, fresh dill, and dressing.
Tip: Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt.
Stir ingredients together until well combined.
Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.