Dill Pickle Pasta Salad

Steps

1. Cook [[pasta]] of rotini in salted water (about 1 tsp salt) per the package.
2. Drain and rinse with cold water. Move to a bowl, pour [[juice]] pickle juice over and let it sit while you chop.
3. Chop [[pickles]] pickles and [[cheese]] cheese into small pieces and finely chop [[onion]] onion.
4. Drain the pasta again and put it in a large bowl with the pickles, cheese and onion.
5. Stir together [[mayo]] mayo, [[sour]] sour cream, [[dress_juice]] pickle juice, [[dill]] dill, [[salt]] salt and [[pepper]] pepper. Pour over and stir well.
6. Eat right away, or chill 1–2 hours first.

Notes

• Best within a few hours. Leftovers keep, but the dressing thickens and gets less creamy.