1. 1. Start by boiling the pasta in a large pot according to the package instructions. Drain the cooked pasta and let it cool completely before assembling the salad.

2. 2. In a skillet, cook the bacon until it’s crispy and golden brown. Drain the bacon on paper towels, then crumble it into bite-sized pieces once it has cooled.

3. 3. In a mixing bowl, whisk together the mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar until the dressing is smooth and well-combined.

4. 4. In a large bowl, combine the cooked pasta, crumbled bacon, dill pickles, mini cucumbers, mild cheese, red onions, and fresh dill. Pour the dressing over the salad and toss gently until everything is evenly coated.

5. 5. Adjust the seasoning with additional salt and pepper to taste. Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld and the salad to chill.