Tangy Dill Pickle (Print Version)

# Ingredients:

01 - 1/2 white onion, finely chopped.
02 - 3/4 cup mayonnaise.
03 - 2 cups chopped dill pickles, plus extra for topping.
04 - 8 ounces sharp white cheddar cheese, cut into cubes.
05 - 1 tablespoon fresh chives, minced, and more for garnish.
06 - 1 tablespoon fresh dill, minced, and more for garnish.
07 - 1/4 teaspoon black pepper.
08 - 2/3 cup pickle juice.
09 - 2 cloves garlic, finely minced.
10 - 1 pound of rotini pasta.
11 - 1/2 teaspoon kosher salt.
12 - 1/2 cup sour cream.

# Instructions:

01 - Boil the pasta until it's just tender, then let it cool completely.
02 - Stir together the pickle juice, sour cream, mayo, garlic, salt, and pepper.
03 - Toss the pasta into the bowl with the dressing and mix well.
04 - Put in the fridge for at least an hour before serving.
05 - Add the diced pickles, cheese cubes, dill, and chives into the pasta.
06 - Splash a little more pickle juice on top just before eating.
07 - Sprinkle on some extra pickles, dill, and chives for flair.

# Notes:

01 - Keeps fresh in the fridge for a few days.
02 - Packable for outdoor events or trips.
03 - Tanginess can be upped with more pickle juice.
04 - A perfect dish if you're a fan of pickles.
05 - A great choice to prepare ahead of time.

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