Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Once done, drain and rinse the pasta under cold water to stop the cooking process. Set it aside to drain completely.

In a small bowl, whisk together mayonnaise, tahini, horseradish sauce, pickle brine, and minced garlic until smooth. This dressing should be creamy with a nice tang from the pickle brine and horseradish.

In a large mixing bowl, combine the cooled pasta, chopped pickles, shredded carrot, diced green bell pepper, diced onion, feta cheese, and fresh dill. Toss everything together to distribute evenly. Season with salt and black pepper to taste.

Pour the dressing over the salad and toss gently to combine everything evenly. The creamy dressing will coat the pasta and vegetables, bringing all the flavors together.

Garnish the salad with extra fresh dill if desired. Serve chilled or at room temperature. For best flavor, let it rest in the fridge for about 30 minutes before serving to allow the flavors to meld.