1 box rotini pasta 1/3 cup dill pickle juice 2 cups baby dill pickles 1 block Colby Jack cheese 1 small white onion
1 cup mayonnaise 1/2 cup sour cream 1/3 cup dill pickle juice 2 tablespoons fresh dill 1/4 teaspoon salt 1/4 teaspoon pepper
Mix drained pasta with 1/3 cup of pickle juice. Stir to combine.
Chop the dill pickles and cheese into small cubes. Finely chop the white onion.
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.
In a small bowl combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well.
Salad can be eaten right away but I prefer it cold, and if you do too, then cover it and refrigerate it for 1-2 hours.
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