# What You’ll Need:
→ Pasta & Pickles
01 - 350 g elbow macaroni
02 - 200 g large dill pickles, diced
03 - 60 ml dill pickle juice
→ Dressing
04 - 200 g mayonnaise
05 - 60 g sour cream
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 teaspoon garlic powder
08 - Salt, to taste
09 - Black pepper, to taste
→ Add-ins
10 - 120 g sharp cheddar cheese, cubed
# How to Make It:
01 - Cook elbow macaroni in a large pot of salted boiling water until al dente, about 8–10 minutes. Drain in a colander and rinse under cold water to cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, dill pickle juice, chopped fresh dill, garlic powder, salt, and pepper until smooth and combined.
03 - Gently fold together cooled pasta, diced dill pickles, and cubed sharp cheddar in a mixing bowl. Add the dressing and toss to coat evenly.
04 - Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Serve cold.
