DILL PICKLE PASTA SALAD

Bring a large pot of salted water to a boil. Cook your pasta al dente according to the package directions. Drain in a colander and rinse with a little cold water to stop the cooking process and keep your pasta from sticking. Drain well and add the pasta to a large bowl.
In a small bowl, stir together the mayonnaise, sour cream, pickle juice, onion powder, and fresh dill.
Stir the mayonnaise mixture, dill pickles, and cheddar cheese cubes into the pasta.
Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped fresh dill.

This pasta salad can be made ahead of time, but wait until you are ready to serve to combine it with the dressing.
People always ask me if I should use Miracle Whip or real mayonnaise. I am partial to real mayo and especially fond of Dukes. However, I am sure that this salad would taste delicious with Miracle Whip as well.
Cut the cheese into small cubes. Other cheeses that work well with this include white cheddar, Pepper Jack, Monterey Jack, and Colby Jack Cheese.
I like the baby dill pickles for this salad, but any size dill pickle works as long as you cut them up.
Other seasonings to experiment with include garlic powder, paprika, cayenne, or even a little Cajun seasoning.
Make it a full meal by adding protein. Think ham, chicken, or bacon
Other fresh veggies to add include cherry tomatoes, celery, bell peppers, and red onion.
Keep this salad covered and refrigerated until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. If it seems a little dry, add a little bit of mayo, sour cream, or a splash of pickle juice.