Bring a large pot of salted water to a boil. Cook 8 ounces of elbow pasta for 7 to 9 minutes until al dente, drain, and rinse under cold water.

In a large bowl, combine cooled pasta with half of the dill pickle juice and let sit for 5 minutes. Drain any excess liquid.

In a medium bowl, whisk together 1 cup of mayonnaise, 1/2 cup of sour cream, remaining dill pickle juice, and hot sauce if desired. Season with salt and pepper.

In a large serving bowl, mix pasta with 1 cup of diced cheddar cheese, 1 cup of sliced dill pickles, 1/4 cup of finely chopped white onion, and 1/4 cup of fresh dill. Pour dressing over the salad and toss.

Cover with plastic wrap and refrigerate for 4 to 6 hours before serving.