1-Boil the pasta: Bring a large pot of salted water to a boil and cook ditalini pasta until al dente.

2-Rinse and cool the pasta: Drain and rinse under cold water until completely cool.

3-Soak pasta in pickle juice: Toss cooled pasta with 1/2 cup pickle juice and let sit for 5 minutes.

4-Drain excess pickle juice: Drain off any remaining pickle juice from the pasta.

5-Make the dressing: Whisk together mayonnaise, 4 tbsp pickle juice, minced garlic, onion powder, and cayenne pepper until smooth.

6-Add mix-ins: Fold in chopped baby dill pickles, fresh dill, and diced sharp cheddar cheese.

7-Dress the salad: Pour dressing over pasta mixture and fold until evenly coated.

8-Chill the salad: Cover and refrigerate for at least 2 hours, preferably overnight.

9-Stir and serve: Stir well before serving; add a splash of pickle juice or spoonful of mayo if needed.