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Cook pasta in salted water per the package instructions until al dente. Drain well and set aside.
In a large bowl whisk together mayonnaise, sour cream, pickle juice, ranch dressing mix, salt, black pepper, granulated garlic and onion powder.
Stack the pickles and quarter using a sharp knife. To the bowl add pickles, ham and red onion. Mix to combine using a large spoon or rubber spatula.
After draining the pasta, add it to the ingredients in the mixing bowl. Mix to fully coat the pasta with the dressing then set aside to cool slightly (or chill in the fridge for 10 minutes).
Add the shredded cheese and fresh dill to the pasta salad. Mix to fully combine.
Cover and chill for 2-4 hours then serve garnished with pickle slices and chopped dill.