Boil the pasta in generously salted water until just al dente. Drain, rinse under cold water to stop cooking, and set aside to cool.

While pasta cools, crisp the salami (optional): Add chopped salami to a dry skillet and cook over medium heat until edges curl and crisp. Drain on paper towels.

Whisk the dressing in a small bowl: mayo, pickle brine, Dijon, vinegar, garlic, and seasonings. Taste and adjust—add more brine or dill for zing, a pinch of sugar for balance.

In a large bowl, combine pasta, chopped pickles, cheddar, onion, dill, and salami. Pour over the dressing and toss gently to coat everything evenly.

Chill for at least 30 minutes (or up to 2 days!) to let the flavors mingle. Garnish with more dill, cheddar, or crushed kettle chips if serving for a crowd.

Let it chill: This salad gets better after a little fridge time.

Keep add-ins small so every bite gets a little of everything.

Taste before serving: Pasta can absorb flavors—feel free to re-season or add a splash more brine right before serving.