Bring a large pot of salted water to a boil, add elbow pasta, and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a large bowl, combine warm pasta with half of the dill pickle juice. Let sit for 5 minutes to infuse flavor, then drain excess liquid.

In a medium bowl, mix mayonnaise, sour cream, remaining pickle juice, Sriracha (if using), fresh dill, salt, and pepper until smooth.

In a large mixing bowl, combine dressed pasta, diced cheddar, sliced dill pickles, chopped dill, and onion. Gently toss to distribute evenly.

Cover and refrigerate for 4-6 hours or overnight to allow flavors to meld. Before serving, give a gentle toss and adjust seasoning if needed.

Serve with grilled meats or as part of a summer spread. Enjoy your Dill Pickle Pasta Salad!