Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions — you want it tender but with a gentle bite. Drain and rinse under cold water to stop cooking and cool the pasta quickly.

In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and pickle juice until smooth. The pickle juice should perfume the dressing with a bracing, tangy aroma.

Fold in the diced pickles, chopped red onion, sliced celery, and shredded cheese. Taste the dressing here — you should get a balance of creamy and bright; add more pickle juice for extra zing.

Add the cooled pasta to the bowl and toss gently until every spiral and shell is cosseted in dressing. Sprinkle in the chopped fresh dill and season with salt and freshly ground black pepper.

Transfer the salad to an airtight container or serving bowl. Chill for at least 30 minutes to let the flavors marry. Before serving, give it one last gentle toss and top with a dusting of paprika for color.