Ingredients:
12 ounces dry rotini pasta
½ cup dill pickle juice 2 cups whole dill pickles, sliced and cut into quarters
2 cups cheddar cheese, cubed
½ cup white onion, diced
⅔ cup mayonnaise ⅓ cup sour cream 2 tablespoons dill pickle juice
2 tablespoons fresh dill, chopped 1 tablespoon Dijon mustard
¼ teaspoon salt ¼ teaspoon ground pepper ¼ teaspoon onion powder
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