claire freehafer

ingredients

• 1 box rotini pasta
• 2/3 cups dill pickle juice
• 2 cups baby dill pickles, 🔪 chopped
• 1 block (8 ounces) colby jack cheese, 🔪 cubed small
• 1 small white onion, 🔪 finely chopped
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh dill, 🔪 chopped (or 1 tablespoon dried dill)
• 1/4 tablespoon salt
• 1/4 tablespoon pepper

instructions

1. cook pasta according to package directions.

2. when pasta is done cooking drain pasta and rinse with cold water.

3. move rinsed cooked pasta to a mixing bowl and pour 1/3 cup of pickle juice over it. stir to combine. let it sit for ⏲️ a while (about as long as it takes to chop the required ingredients).

4. drain the pasta again that was sitting in the pickle juice. add it back to the mixing bowl. add in the pickles, cheese, and white onion. stir to combine.

5. in a small bowl combine all the dressing ingredients and pour over the pasta salad. stir everything together to combine well.

6. salad can be eaten right away or chilled, covered and and refrigerated for ⏲️ 1-2 hours.