Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package directions. As soon as the pasta is done, drain it and rinse it under cold water.
While the pasta cools, start your chopping. Dice your dill pickles into small, uniform pieces. Mince the onion very fine; you want the flavor of the onion without a large, crunchy bite.
In a large mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, and black pepper. Add the cooled pasta to the large bowl with the dressing. Toss it well until every noodle is glossy. Now, add in your diced pickles, minced onions, and the tiny cubes of cheddar cheese
Fold in the fresh dill at the very end. Fresh dill has a much stronger and brighter scent than the dried version, and it makes the salad look vibrant
Give the salad one last stir and taste it. Cover the bowl and put it in the refrigerator for at least one hour.
