Cook the pasta according to the package instructions until it’s al dente. Drain and rinse it under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked pasta, chopped dill pickles, diced red onion, diced bell pepper, shredded cheddar cheese, and chopped fresh dill.
In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, salt, and pepper until smooth and creamy.
Pour the dressing over the pasta salad and toss until everything is evenly coated.
Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Give it a final toss before serving, and garnish with extra dill if desired.