16ouncesrotini pastacooked, drained, and rinsed in cool water
2cupsdiced whole dill pickles
1½cupscubed cheddar or Colby-jack cheese
1-2tablespoonsfresh dill, chopped
½cupmayonnaise
½cupsour cream
1tablespoondried dill
½ tablespoononion powder
½teaspoonblack pepper
½teaspoondried parsley
2tablespoonsdill pickle juice
Instructions
In a large salad bowl, toss together cooled pasta, dill pickles, cheese, and fresh dill.
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.
Pour dressing over the tossed salad ingredients and stir until combined.
Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend.