While the water is coming to a boil for the pasta, prepare all your ingredients so they're ready to combine. Dice the dill pickles into 1/2-inch pieces, cube the havarti cheese into 1/4-inch pieces, finely dice the red onion and celery, and chop the fresh dill and parsley. This prep work ensures everything comes together smoothly once the pasta and eggs are ready. I like to keep the diced pickles and their juice separate so I can control the pickle flavor precisely when mixing the dressing.

Bring a large pot of salted water to a boil and add the elbow macaroni, cooking according to package directions until al dente (usually around 8-9 minutes). While the pasta cooks, place 6 eggs in another pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes until fully cooked through. Once the pasta is done, drain it thoroughly and set aside to cool slightly. Once the eggs are cooked, transfer them to an ice bath for a few minutes, then peel and chop them into bite-sized pieces.

In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, yellow mustard, onion powder, garlic powder, smoked paprika, salt, and cracked black pepper until smooth and well combined. The pickle juice and mustard provide the pickle salad's signature tangy flavor, while the spices add depth. Let this dressing sit for a minute to allow the flavors to start melding together.

Add the cooled pasta from Step 2 to the bowl with the dressing, followed by the chopped hard-boiled eggs from Step 2. Then add the diced pickles, cubed havarti cheese, diced red onion, diced celery, chopped fresh dill, and chopped fresh parsley from Step 1. Gently fold everything together with a rubber spatula until all components are evenly coated with the dressing and well distributed. I prefer to fold rather than stir vigorously to keep the pasta and cheese pieces intact.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together beautifully and the dressing to fully coat everything. The salad will actually taste even better after a few hours, so don't hesitate to make it ahead of time.