Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, usually around 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, chopped dill pickles, diced cheddar cheese, and fresh dill.

In a separate bowl, whisk together the mayonnaise, sour cream, dill pickle juice, celery seed, and pepper until smooth.

Pour the dressing over the pasta mixture and stir gently until everything is coated.

Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.