Ingredients:

  • 1 lb (454g) dried pasta (shells, rotini, or orecchiette)
  • 1/4 cup (60ml) dill pickle juice, reserved for warm-toss
  • 1 cup (240g) heavy-duty mayonnaise
  • 1/2 cup (120g) full-fat sour cream
  • 2 tbsp (30ml) fresh pickle juice for dressing
  • 1 packet (28g) Hidden Valley Ranch Mix
  • 1 tsp dried dill weed
  • 1/2 tsp coarse black pepper
  • 1.5 cups (200g) cold-packed dill pickles, diced
  • 8 oz (225g) sharp white cheddar cheese, cubed 1/4-inch
  • 1/2 small red onion, finely minced
  • 1/4 cup fresh dill, roughly chopped

Instructions:

  1. Boil the pasta in heavily salted water. Cook for exactly 8-10 minutes until al dente with a slight bite. Drain immediately, but do not rinse.
  2. While the pasta is still warm, toss it in a large bowl with 1/4 cup of reserved pickle juice. This 'warm brine' method allows the starch to absorb the acidity.
  3. Spread the pasta on a rimmed baking sheet for 10 minutes. This stops the cooking process quickly and prevents the noodles from becoming mushy.
  4. In a separate medium bowl, whisk together the heavy-duty mayonnaise, full-fat sour cream, 2 tablespoons of pickle juice, ranch mix, dried dill, and black pepper until a smooth emulsion forms.
  5. Soak the minced red onion in ice water for 10 minutes, then drain and pat dry to remove the harsh 'sting'.
  6. Fold the creamy dressing into the warm-brined pasta. Add the diced pickles, cubed sharp cheddar, and prepared red onion. Mix gently with a silicone spatula to coat evenly.
  7. Top with fresh chopped dill. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld and the dressing to set.