Ingredients:

  • 16 oz Rotini pasta
  • 1/4 cup Dill pickle brine
  • 1.5 cups Sharp white cheddar cheese, cubed into 1/4-inch pieces
  • 1 cup Dill pickles, finely diced
  • 1/2 cup Red onion, finely minced
  • 1/2 cup Celery, diced small
  • 1/2 cup Plain Greek yogurt
  • 1/3 cup Avocado oil mayonnaise
  • 2 tbsp Fresh lemon juice
  • 3 tbsp Fresh dill, chopped
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Instructions:

  1. Boil the 16 oz rotini pasta in heavily salted water for 10 minutes.
  2. Drain the pasta thoroughly until no water drips from the colander. Do not rinse!
  3. Transfer the hot pasta to a bowl and toss with 1/4 cup dill pickle brine until the noodles look slightly glossy.
  4. Let the pasta rest for 5 minutes.
  5. Cool the pasta to room temperature for about 15 minutes until it no longer lets off steam.
  6. Whisk the Greek yogurt, mayo, lemon juice, dill, garlic powder, smoked paprika, salt, and pepper until the dressing is velvety and pale green.
  7. Fold in the cubed cheddar, 1 cup diced pickles, red onion, and celery until every crevice of the rotini is coated.
  8. Chill in the fridge for at least 1 hour until the flavors are fully married.