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Cook the pasta: Bring a large pot of salted water to a boil. Cook 8 ounces short pasta according to package directions until fully cooked. Drain the pasta and rinse under cold water for about 10 seconds to cool it slightly without washing away too much flavor. Shake off excess water well and transfer the pasta to a large mixing bowl.
Make the dressing: In a small bowl, whisk together 1 cup Greek yogurt, 1 – 2 tablespoons mayonnaise, ¼ cup dill pickle juice, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon salt, and black pepper. The dressing should look smooth and creamy.
Assemble the salad: Add 1 cup dill pickles (sliced), 1 stalk celery (chopped), ¼ cup red onion (chopped), ½ cup sharp cheddar cheese (diced), 1 can butter beans (rinsed), and 3 tablespoons fresh dill (chopped) to the bowl with the pasta. Pour over the dressing. Mix gently until everything is evenly coated.
Chill and serve: Taste and adjust the salt or pickle juice if needed. You can serve it right away, but it tastes even better after chilling for 30 minutes. Top with extra fresh dill before serving if you like.