Bring a pot of water to a boil and add 8 ounces of elbow pasta. Cook according to package instructions until al dente (about 7-9 minutes). Drain and rinse under cold water.

In a mixing bowl, combine the drained pasta with ½ cup of dill pickle juice. Let sit for about 5 minutes, then drain again.

In a separate bowl, whisk together mayonnaise, sour cream, ¼ cup of dill pickle juice, Sriracha, salt, black pepper, and chopped fresh dill until smooth.

In a large serving bowl, add cooled pasta, diced cheddar cheese, sliced pickles, chopped dill, and onion. Pour the creamy dressing over and toss until evenly coated.

Refrigerate the pasta salad for 4-6 hours or overnight before serving.