Bring a large pot of salted water to a rolling boil over high heat. Add 2 cups of elbow macaroni and cook for 7 to 9 minutes, or until just tender but still firm to the bite. Once cooked, drain the macaroni in a colander and rinse it under cold water to cool it down completely, preventing it from becoming mushy.

In a large mixing bowl, combine 1 cup of mayonnaise, ½ cup of sour cream or Greek yogurt, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice or vinegar, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk together until the mixture is smooth and creamy.

Finely dice 1 cup of dill pickles, ½ cup of celery, and ¼ cup of red onion. Then, chop ¼ cup of fresh dill leaves to add a burst of freshness.

Add the cooled macaroni, diced vegetables, and chopped dill to the bowl with the dressing. With a gentle touch, fold everything together, ensuring that each piece of macaroni and vegetable is coated evenly.

Once everything is combined, cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least 1 hour.

After chilling, serve the Dill Pickle Macaroni Salad cold. Optionally garnish it with a sprinkle of fresh dill or chopped scallions.