Bring a large pot of water to a boil. Add 2 tablespoons salt and pasta to water and cook, stirring often, until pasta is al dente, 9 to 10 minutes. Drain and rinse with cold water just enough to bring the pasta to lukewarm or room temperature. Drain well.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Add pasta to a large bowl. Reserve 1 tablespoon chopped pickles, 1 teaspoon dill, and 1 tablespoon bacon for garnish. Add cheese and remaining pickles, dill, and bacon to the pasta bowl.

In a separate bowl, whisk together remaining salt with pickle brine, mayonnaise, sour cream, black pepper, and onion powder until well combined.