Ingredients:

  • 16 oz rotini or fusilli pasta
  • 1 tbsp kosher salt
  • 1.5 cups dill pickles, chopped
  • 1 cup sharp cheddar cheese, diced into 1/4 inch cubes
  • 0.5 cup red onion, finely minced
  • 0.25 cup fresh dill, finely chopped
  • 1 cup mayonnaise
  • 0.5 cup full-fat sour cream
  • 0.25 cup dill pickle juice
  • 1 tbsp distilled white vinegar
  • 1 tsp garlic powder
  • 0.5 tsp dried dill weed
  • 0.5 tsp black pepper, freshly cracked

Instructions:

  1. Boil a large pot of water and add 1 tbsp salt. Add 16 oz rotini and cook for about 8-10 minutes until tender but with a firm bite. Drain the pasta in a colander and immediately rinse with cold water until the noodles feel cool to the touch.
  2. In a medium bowl, whisk together 1 cup mayonnaise, 0.5 cup sour cream, 0.25 cup pickle juice, 1 tbsp vinegar, 1 tsp garlic powder, 0.5 tsp dried dill, and 0.5 tsp black pepper until the mixture is completely smooth and pale.
  3. Mince 0.5 cup red onion and chop 1.5 cups pickles into uniform pieces. Dice 1 cup sharp cheddar into 1/4 inch cubes. Combine the cooled pasta, pickles, onion, and cheese in your large bowl. Pour the dressing over the top and use a large spatula to fold until every noodle is glistening and coated.
  4. Fold in 0.25 cup fresh chopped dill. Cover the bowl tightly and refrigerate for at least 1 hour. Before serving, give the salad one last stir. If it looks dry, add an extra tablespoon of pickle juice to revive the velvety texture.