Step 1

In a large pot bring 6 cups of water to a boil. Add elbow pasta and cook for 10 minutes or until pasta is cooked al dente. Drain the pasta, rinse with cold water and allow to cool completely. This makes about 4 cups of cooked pasta.

Step 2

Chop and dice the pickles, cheese and fresh dill.

Step 3

In a large mixing bowl combine cold pasta, vegetables and cheese.

Step 4

In a small bowl combine mayonnaise, sour cream, onion powder and pickle juice.

Step 5

Add the dressing to the large bowl of pasta and mix well.

Step 6

Add salt and pepper and toss to combine.