Dice the dill pickles into 1/4-inch pieces and place in a bowl. Cube the cheddar cheese into small 1/4-inch chunks, finely mince the red onion, and chop the fresh dill. Having everything prepped and ready makes assembly quick and ensures even distribution of ingredients throughout the salad.

Bring a large pot of salted water to a boil and cook the pasta until it reaches a firm, al dente texture—usually 1-2 minutes under the package instructions. Drain the pasta thoroughly, then rinse with cold water until completely cooled. Transfer the cooled pasta to a large mixing bowl and immediately stir in the pickle juice while the pasta is still slightly warm; this allows the pasta to absorb the tangy pickle flavor throughout.

Add the prepared pickles, cheddar cheese, red onion, and fresh dill from Step 1 to the seasoned pasta. Toss gently but thoroughly to ensure all components are evenly distributed. The pasta has now absorbed the pickle juice, creating a flavorful foundation for the dressing.

In a separate bowl, whisk together the mayonnaise, sour cream, sweet relish, Dijon mustard, celery seed, garlic powder, smoked paprika, sea salt, and freshly cracked black pepper until smooth and well combined. I prefer using full-fat sour cream and quality mayo like Hellmann's—they create a creamier, more luxurious base. Pour about 1 cup of the dressing into the pasta salad and fold gently until everything is coated evenly. You may not need all the dressing; reserve the remainder for serving.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the pasta to fully absorb the dressing. Just before serving, stir the salad gently and add more of the reserved dressing if it has dried out—pasta salads continue to absorb liquid as they sit, so a little extra dressing keeps everything moist and delicious. Garnish with additional fresh dill and diced pickles for extra visual appeal and flavor.