Place all the ingredients for the dressing (except the salt) into a mixing bowl. Whisk to combine.
1 cup mayonnaise, ½ cup buttermilk, 2 tablespoons dill pickle juice, 1 tablespoon fresh dill, 1 teaspoon dried dill, ½ teaspoon garlic powder, ¼ teaspoon onion powder
Taste, and add salt. Refrigerate in a sealed container until ready to use.
To Make the Pasta Salad:
Cook the noodles to al dente (about 1 minute less than the package directions). Drain and rinse with cold water to stop the cooking process.
8 ounces elbow noodles
Transfer the cooked pasta to a large bowl. Make sure the noodles are fairly dry; otherwise, you’ll have a watery pasta salad.
Add the cheddar cheese, pickles, green and white onions, dill pickle juice, fresh dill, and 1 cup of dill dressing.
4 ounces sharp cheddar cheese, 1 ½ cups dill pickles, ½ cup green onion, ¼ cup white onion, ¼ cup dill pickle juice, 2 tablespoons fresh dill
Toss to combine. Serve immediately or store in the refrigerator until ready to serve.
Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pasta salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*You'll need 1 cup of dressing for this recipe. The dill dressing recipe listed makes just over a cup, so you'll have some leftover.