Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

In a mixing bowl, whisk together mayonnaise, dill pickle juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.

In a large bowl, combine the cooled pasta, drained tuna, chopped dill pickles, celery, red onion, and fresh dill.

Pour the dressing over the pasta mixture and toss until everything is well coated.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled, garnished with additional dill if desired.