Cook pastaaccording to package instructions. Add one tablespoon of salt to the boiling water. Cook al dente. Chill with cold water and drain. Set aside.
Dressing
In a small bowl whisk mayonnais and Greek yogurt until smooth. Add pickle juice and chopped dill. Whisk till well combined. Set aside.
Pasta Salad
Toss chilled pasta with the dill pickles, red onion, and hard-boiled eggs. Pour dressing over the pasta salad. Combine well and rest for 30 minutes before serving.