Ingredients:

  • 1 lb rotini pasta
  • 1/4 cup dill pickle brine
  • 1.5 cups dill pickles, chopped
  • 1 cup sharp cheddar cheese, cubed into 1/4-inch pieces
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh peas
  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tbsp fresh dill, minced
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 6 slices thick cut bacon, cooked and crumbled
  • salt to taste
  • black pepper to taste

Instructions:

  1. Boil the 1 lb rotini in heavily salted water until al dente. Note: Salted water is your only chance to season the pasta itself.
  2. Drain the pasta well, but do not rinse it with cold water yet.
  3. Toss the hot pasta with 1/4 cup dill pickle brine until the liquid is fully absorbed.
  4. Cool the pasta completely in the refrigerator for at least 30 minutes.
  5. Whisk the 3/4 cup mayonnaise, 1/3 cup sour cream, dried dill, garlic powder, and smoked paprika until the mixture is velvety and pale orange.
  6. Sizzle the 6 slices of bacon in a pan until they are mahogany brown and brittle.
  7. Combine the cooled pasta with the chopped pickles, cheddar cubes, red onion, peas, and fresh dill.
  8. Fold the dressing into the pasta mixture gently. Note: Over mixing can break the delicate pasta spirals.
  9. Stir in the crumbled bacon just before serving so it retains its maximum shatter.
  10. Taste and add salt or black pepper to reach your preferred seasoning level.