Step 1

Bring a large pot of salted water to a boil and cook the fusilli according to the package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.

Step 2

In a large mixing bowl, whisk together the mayo, Dijon mustard, grated garlic, apple cider vinegar, chopped dill, sweet pickle relish, sugar, two generous pinches of kosher salt, and several cracks of black pepper until smooth.

Step 3

Add the cooled pasta and chopped dill pickles to the bowl with the dressing. Gently fold everything together until the noodles are well coated.

Step 4

Pour in the pickle juice to loosen the dressing. Start with 2 tablespoons and add more if needed, depending on your pasta shape and how creamy you like it.

Step 5

Stir in the cubed Roth Havarti cheese. Taste and adjust with additional salt and black pepper, if necessary.

Step 6

Cover and refrigerate until ready to serve—or enjoy immediately if you're impatient (no judgment!).