Cook 13 oz uncooked rotini pasta noodles al dente according to the package instructions. Drain and rinse under cold water in a strainer. Place pasta in the fridge for 10-15 minutes to cool.
In a medium bowl, mix ¾ cup mayonnaise, ½ cup sour cream, ¼ cup pickle juice, 1 Tbsp dried dill, ½ tsp onion powder,¼ tsp salt and ¼ tsp ground black pepper.
In a large bowl add the cooked cold pasta with 2 cups chopped dill pickles, 1 small diced red onion, and 8 oz cubed cheddar cheese. Toss everything together.
Pour the dressing on the pasta and mix.
Cover salad and refrigerate for two hours before serving. Salad tastes best when served fresh on the same day.
Recipe Notes:
This salad is best served fresh on the same day! However, leftovers can be stored in the fridge in an airtight container for up to 2 days. Gently stir the ingredients just before serving again.
Cook the pasta until it's softened but still firm (al dente). Mushy pasta will not taste good in this recipe so you don't want to overcook it!