Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool completely.

While the pasta cools, chop the dill pickles, red onion, and celery into small, even pieces.

In a large bowl, whisk together the mayonnaise, dill pickle juice, mustard, garlic powder, and dill until smooth and creamy.

Add the cooled pasta, chopped pickles, onion, and celery to the bowl. Toss until everything is evenly coated.

Cover and refrigerate for at least 1–2 hours before serving. This helps the flavors really come together. Give it a good stir before serving and adjust salt and pepper if needed.