1. In a large pot bring 6 cups of water to a boil. Add elbow pasta and cook for 10 minutes or until pasta is cooked al dente. Drain the pasta, rinse with cold water and allow to cool completely. This makes about 4 cups of cooked pasta.

2. Chop and dice the pickles, cheese and fresh dill.

3. In a large mixing bowl combine cold pasta, vegetables and cheese.

4. In a small bowl combine mayonnaise, sour cream, onion powder and pickle juice.

5. Add the dressing to the large bowl of pasta and mix well.

6. Add salt and pepper and toss to combine.