Dill Pickle Pasta Salad

1 pound dry rotini pasta (1 box)

8 ounces sharp white cheddar cheese sliced into cubes

2 cups diced dill pickles plus more for topping

1 tablespoon chopped fresh dill plus more for topping

1 tablespoon chopped fresh chives plus more for topping

¾ cup mayonnaise store-bought or homemade

½ cup sour cream

⅔ cup pickle juice (from the pickle jar)

½ white onion minced

2 cloves garlic minced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Cook the pasta to al dente according to the package directions.

Drain the pasta and let it cool completely.

Add the pasta, cheese cubes, diced dill pickles, dill, and chives to a large salad bowl.

In a separate dish, whisk the mayonnaise, sour cream, pickle juice, onion, garlic, salt, and black pepper together.

Toss the dressing and salad ingredients together until combined.

Refrigerate for at least one hour before serving.

Toss the salad with an additional ¼-½ cup pickle juice if desired.

Top the salad with extra pickles, dill, and chives.