pixie's ditalini green pea summer salad

Ingredients

• 16 ounces ditalini macaroni, cooked, drained-do not rinse.
• 18 ounces add (frozen) sweet baby green peas to drained pasta, mix well-pasta will defrost peas-.
• 1 large add chopped red/purple vidalia onion
• 32 ounces add real mayonnaise
• 32 ounces sour cream
• 2/3 ounce pkg. fresh baby dill, destemmed and mildly chopped, reserve a tbs. for garnish.
• 2 tablespoons lemon juice
• 4 pinches course sea salt
• 3 pinches coarse black pepper mix well to blend all above ingredients in pasta.
• 8 ounces colby jack, or peppered jack, or marbled cheddar hard cheese, shredded
• 2 ounces buttermilk **reserve** to add just before serving after salad has chilled, this will loosen it up again.