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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and rinse well with cold water until it is cool; set aside.
Make the Dressing: While the pasta is cooking, whisk the mayo, mustard, garlic, and pickle brine together in a large bowl.
Combine: Add the cooled pasta to the bowl along with the pickles, carrot, pickled red onions, dill, and parsley. Mix well; add more salt to taste, if necessary.
Serve & Store: Serve immediately or chill in the fridge for at least 15 minutes before serving. Leftovers will keep in the refrigerator for up to 5 days.