Dill Pickle Pasta Salad

This is a new favorite.  Super easy and very yummy.  The first few times I used cheese but my family likes it better without.

1/2 lb. dry pasta shells (about 3 cups cooked)
3/4 c. sliced pickles
2/3 c. diced cheddar cheese (optional)
3 Tbsp. diced white onion
1 tsp. dried dill or 2 Tbsp fresh
1/2 c. pickle juice

Dressing:
2/3 c. mayo
1/3 c. sour cream
1/8 tsp. cayenne pepper
4 Tbsp. pickle juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
Salt & pepper to taste

Boil pasta according to directions (al dente).  Run under water then toss with 1/2 c. pickle juice for at least 5 minutes.  Then drain and discard pickle juice.

Combine all dressing ingredients in a small bowl and mix well.

Toss, pasta, pickles,cheese, onion dill, and dressing.

Refrigerate at least 1 hour.  This is a good one to make a day ahead.  You may have to add a bit more mayo but the flavors come together nicely the second day.