Step 1

Prepare 1 package of gluten free short pasta (or regular short pasta if not gluten free) according to package instructions, cooking the pasta just until al dente.Be careful not to overcook the pasta or it may become mushy.

Step 2

Once the pasta is al dente, pour it into a strainer and rinse thoroughly under cold water.

Step 3

Allow the pasta to sit in the strainer for 30 minutes at room temperature. This helps the pasta to retain its springy texture and prevents it from becoming mushy. (This step is not necessary if making regular pasta).

Step 4

Dice 1 cup of baby kosher dill pickles (yields 5-6 pickles).

Step 5

Dice 1 cup of white cheddar cheese (or cheese of choice).

Step 6

Mince 2 Tbsp. of fresh dill plus more for garnish.

Step 7

Place the drained, rinsed, and cooled pasta into a large bowl. Add the diced pickles and cheese along with the minced dill.

Step 8

Add 1 cup mayo, 2 Tbsp. Dijon mustard, 1 Tbsp. white wine vinegar, 2 Tbsp. pickle juice, ½ tsp. each garlic powder and onion powder, and ¼ tsp. each kosher salt and pepper.

Step 9

Stir all of these ingredients until completely combined using a small whisk or a fork.

Step 10

Add the dressing to the pasta salad slowly and toss all of the ingredients together gently with a large spoon (don't stir any more than necessary so that the pasta doesn't break apart).Continue to add more dressing until it reaches your desired consistency.

Step 11

Using a Microplane zester, add the zest of 1 lemon to the pasta salad. Cut the lemon in half and add the juice of the lemon as well (making sure not to add the seeds).

Step 12

Carefully toss the salad once again until all of the ingredients are completely combined.

Step 13

To Serve: Garnish with extra minced fresh dill.