1. Bring a large pot of salted water to a rolling boil.
2. Cook pasta according to package directions until al dente. Drain well and let cool completely.
3. In a skillet, cook bacon over medium heat until crispy. Transfer to paper towels and crumble once cooled.
4. In a medium bowl, whisk together mayonnaise, sour cream, pickle brine, yellow mustard, salt, and sugar until smooth. Reserve half of the dressing in the refrigerator.
5. In a large mixing bowl, combine cooled pasta, pickles, cucumbers, cheese, red onion, fresh dill, and bacon.
6. Pour half of the dressing over the salad and gently toss to coat evenly.
7. Chill for 30–60 minutes. Before serving, stir in the reserved dressing and adjust seasoning with salt and pepper if needed.

Serve cold or slightly chilled.