In a large pot bring water and 1 tablespoon of salt to a boil. Cook pasta until slightly softer than al dente, about 6 to 7 minutes.
Drain pasta, rinse with cold water until cool, about 1 minute. Briefly drain excess water as the noodles should be slightly wet. Then add pasta to a large bowl.
Add and stir in the bell pepper, celery, onion, carrots, dill pickles, dill pickle juice, apple cider vinegar, honey, mustard, parsley, chives, salt, garlic powder, and black pepper. Allow the mixture to sit for 5 minutes.
Stir in the sour cream and mayonnaise until combined. Taste and season with more salt and pepper as desired. The salad will become thicker as it sits for about 10 minutes. Cover and refrigerate until ready to serve.
Recipe Yield: 9 cups
Serving Size: 3/4 cup
Storing: Store in the refrigerator in an airtight container for up to 5 days.