Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta, diced dill pickles, cherry tomatoes, cucumber, and red onion.

In a separate bowl, whisk together the mayonnaise, dill pickle juice, dijon mustard, garlic powder, salt, pepper, and fresh dill until smooth.

Pour the dressing over the pasta salad and mix until well combined. Chill in the refrigerator for at least 30 minutes before serving.