Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.

Drain the pasta thoroughly, then rinse it under cold water until completely cool. Set it aside to drain well.

Cook the bacon in a skillet or oven until crisp. Transfer it to a paper towel-lined plate, let it cool, and chop it into small pieces.

While the pasta and bacon cool, chop the dill pickles, cheddar cheese, red onion, and fresh dill.

In a medium bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, onion powder, and black pepper.

Taste the dressing and add salt only if needed. The bacon, pickles, and cheddar may already provide enough salt.

Add the cooled pasta, chopped pickles, bacon, cheddar cheese, red onion, and fresh dill to a large mixing bowl.

Pour the creamy pickle dressing over the ingredients. Gently fold everything together until the pasta is evenly coated.

Cover the bowl and refrigerate the pasta salad for at least 30 minutes so the flavors can blend.

Stir gently before serving. Add a little extra pickle juice or dressing if the salad appears dry.

Garnish with reserved bacon, fresh dill, chopped pickles, or extra cheddar cheese.