Preparation

1. Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente. Drain and rinse under cool water to stop the cooking. Let the pasta drain well in the colander.
2. While the pasta cooks, lay the bacon slices on a sheet pan or fry in a skillet. Cook until crispy. Drain on paper towels and cool slightly, then chop into bite-size pieces.
3. In a medium bowl, whisk together the mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar. Taste and adjust.
4. Chop the pickles, mini cucumbers, mild cheese, and red onions into small, even pieces.

Combining

1. Combine the cooled pasta, chopped pickles, cucumbers, cheese, red onions, and chopped bacon in a large bowl.
2. Pour the dressing over the salad. Toss gently until everything coats evenly.
3. Add the fresh dill and toss once more.
4. Season with additional salt and pepper to taste. Cover and chill for at least 1 hour before serving.