• Prepare 1 16 oz. package of gluten free short pasta such as rotini, farfalle, or penne (can use regular pasta if not GF) according to package instructions. Be careful not to overcook the pasta or it the pasta salad may become mushy.
• Drain the pasta and rinse with cold water to stop the cooking process.

For The Dressing:

• Combine 1 cup mayo, 1.5 Tbsp. white wine vinegar (or vinegar of choice), 2 Tbsp. pickle juice, ½ tsp. each of garlic and onion powder, a pinch of kosher salt and ¼ tsp. pepper in a small bowl. Stir until completely combined using a fork or small whisk.
• Finely mince ¼ cup of fresh dill and add to the dressing. Stir until completely combined.
• Roughly chop 1 cup of baby kosher dill pickles (about 5-6 pickles) and chop 1 lemon in half.
• Place the drained and rinsed cooked pasta in a large bowl. Drizzle the dressing over the pasta and toss until completely coated (using as much or little dressing as you like).
• Add the chopped pickles to the pasta and squeeze the juice of 1 lemon over the top (being careful to avoid adding the seeds). Toss until completely combined.
• To Serve: Garnish with extra minced fresh dill.