Cook 8 ounces of elbow macaroni in a large pot of salted water for 8-10 minutes, or until al dente. Drain and rinse under cold water.

Transfer the cooled pasta to a mixing bowl and add ½ cup of pickle juice. Mix well and let sit for 5 minutes, then drain excess pickle juice.

In a separate bowl, combine mayo, pickle juice, and fresh dill. Whisk until creamy and well-blended.

In a large bowl, combine pasta, 1 cup chopped pickles, 1 cup shredded cheese, and 3 tablespoons chopped onion. Drizzle with the creamy dressing and toss to coat.

Cover the salad and refrigerate for at least 4-6 hours, or preferably overnight.