For the pasta salad
– 12-16 oz dry rotini pasta
– 1 cup dill pickles
– 1/3 cup red onion, diced
– 1/2 to 1 cup cheese
– 1 1/2 tbsp dried dill
For the dressing
– 2/3 cup mayonnaise
– 1/3 cup dill pickle juice
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp sea salt
– 1/2 tsp black pepper
In a large bowl, combine cooled pasta, chopped dill pickles, cheese cubes, and red onion. Pour the dressing over the top and toss gently. Stir in fresh or dried dill and toss to combine.
The pasta salad will absorb liquid after being stored. You can add a splash of pickle juice or milk, or a little mayo to loosen it up before serving. You can also reserve a bit of the dressing if you know you’ll be enjoying it the next day.