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For the dressing: Stir together mayonnaise, sour cream, pickle juice, black pepper, and salt in a small bowl until smooth, set aside.
For the salad: Cook the pasta according to the package directions; drain, rinse with cold water to cool the pasta, and drain again. Let stand 5 minutes.
Add the cooled pasta, pickles, cheese, and dill to a large bowl; add the dressing, and stir to coat. Refrigerate for at least 1 hour and up to a day ahead. Garnish with more diced pickles and fresh dill, if you like.