Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

In a large mixing bowl, combine the cooked pasta, chopped dill pickles, cherry tomatoes, cucumber, and red onion.

In a separate bowl, whisk together mayonnaise, dill, pickle juice, garlic powder, salt, and black pepper until smooth.

Pour the dressing over the pasta salad and toss until everything is well coated.

Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.