Dill Pickle Pasta Salad

You could add peas to this salad.  It would give it more color.  I didn't because I don't like peas.

DILL PICKLE PASTA SALAD

(serves 6)

Dressing Ingredients:

*1 cup mayonnaise 

*1/2 cup sour cream

*1 teaspoon fresh squeezed lemon juice

*3 tablespoons dill pickle juice

*1 tablespoon honey

*2 garlic cloves, minced fine

*1 tablespoon sweet onion, chopped fine

*1 tablespoon fresh dill, chopped fine (or 2 teaspoons dried)

*1/8 teaspoon cayenne pepper (optional)

Salad Ingredients:

*16 ounces rotini pasta (shells, macaroni, rotini noodles can also be used)

*1/3 cup pickle juice

*1 (8 ounce) block cheddar cheese or Colby Jack cheese, shredded (or cut into small cubes)

*2 cups dill pickles, chopped small (I like to use baby dills)

*1 small yellow, red, or white onion, chopped small

*1 stalk celery, chopped small

*1/8 cup fresh dill weed chopped (or 1 tablespoon fresh dill) (optional)

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Dressing Directions:

~Whisk all the ingredients together until well incorporated  (you can blend it if you it completely smooth).

~Cover and refrigerate until ready to use.

Salad Directions:

~Cook pasta as directed on box.

~Drain pasta and run for a minute under cold water.

~Place pasta into a large bowl and pour 1/3 cup dill pickle juice on it, stir every 5 minutes for 15 minutes.

~Drain off any pickle juice.

~Add chopped onion, celery, pickles, cheese, fresh dill, cayenne pepper, dill weed, salt and pepper and mix well.

~Mix in dressing until well coated.

~Cover and refrigerate for 2 or 3 hours before serving.