It's a perfect summertime side dish.

Ingredients

Salad

• 16-ounce box rotini pasta
• 8 ounces cheddar cheese, cut into bite-sized cubes
• 2 cups sliced dill pickles
• 2 Tablespoons fresh dill, roughly chopped

Dressing

• ¾ cup mayonnaise
• ½ cup sour cream
• ¼ cup pickle juice from the jar
• ½ teaspoon onion powder
• ¼ teaspoon fresh black pepper

Instructions

• Start by cooking a 16-ounce box of rotini pasta (the pasta, not the box, obviously) according to the package directions, making sure to cook it to al dente. Once it's cooked, drain the pasta and rinse it under cold water to stop cooking and cool it down.
• In a small bowl, whisk together ¾ cup of mayonnaise, ½ cup of sour cream, ¼ cup of pickle juice from the jar, ½ teaspoon of onion powder, and ¼ teaspoon of fresh black pepper until well combined.
• Add the cooled pasta to a separate large bowl. Add 8 ounces cheddar cheese, cut into bite-sized cubes, 2 cups sliced dill pickles, and 2 Tablespoons fresh dill, roughly chopped.
• Pour the dressing over the pasta salad and toss it all together until everything is coated.
• Store covered in the refrigerator until ready to serve.