Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and toss with 1/4 cup dill pickle juice. Let sit for 5-10 minutes.

In a mixing bowl, combine Greek yogurt, sour cream, 2 1/2 tbsp dill pickle juice, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy.

In a large bowl, combine cooled pasta, diced dill pickles, red onion, cheddar cheese, and fresh dill. Gently stir to combine.

Pour the dressing over the pasta mixture and fold gently to coat. Avoid over-mixing.

Cover and refrigerate for at least 1 hour to allow flavors to meld. Stir before serving and garnish with more fresh dill if desired.