Prep: Bring a large pot of heavily salted water to a rolling boil. Add 2 cups large elbow macaroni and cook until al dente. Drain, add a few ice cubes, and set aside in the colander to cool.

In a large bowl, mix 1.5 cups mayo, ⅓ cup pickle brine, finely diced white onion, and cracked black pepper until smooth.

Stir in the chopped dill pickles and fresh dill (if using).

Add the cooled macaroni to the bowl and stir until fully coated in the dressing.

Serve immediately or chill before serving. Store in the fridge for up to 3 days.