Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1/4 cup dill pickle brine
  • 1 cup mayonnaise
  • 1/2 cup full-fat sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh dill, finely chopped
  • 1.5 cups chopped dill pickles
  • 1 cup sharp white cheddar cheese, cubed small
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, diced
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Boil the rotini pasta in a large stockpot of heavily salted water until al dente. Drain the pasta in a colander but do not rinse with cold water.
  2. While the pasta is still steaming, transfer it to a large mixing bowl and toss with 1/4 cup of dill pickle brine. Allow the pasta to cool to room temperature.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, smoked paprika, fresh dill, salt, and pepper until a smooth emulsion forms.
  4. Once the pasta has cooled, fold in the creamy dressing using a silicone spatula until every spiral is evenly coated.
  5. Gently stir in the chopped dill pickles, cubed white cheddar cheese, diced red onion, and diced celery.
  6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and the dressing to set.