Finely dice the celery into 1/4-inch pieces, the red pepper, and red onion, then finely chop the gherkins and fresh dill. Keep each ingredient in its own small bowl so they're ready to combine later. I like to do all my vegetable prep first so I can move straight into cooking without interruption.

Bring a large pot of salted water to a boil and cook the macaroni according to package directions, aiming for al dente texture—usually 7-8 minutes. Drain the pasta and rinse it thoroughly with cold water until completely cooled, which stops the cooking process and prevents the pasta from becoming mushy.

In a medium bowl, whisk together the mayo, Greek yogurt, pickle juice, Dijon mustard, sugar, and red wine vinegar until smooth and well combined. This creates a tangy, creamy base that coats the pasta perfectly. I prefer this mayo-and-yogurt combination because the yogurt adds creaminess without making the salad feel heavy.

Add the cooled pasta and all prepared vegetables (celery, red pepper, red onion, gherkins, and dill) to the dressing, then toss everything together until evenly coated. Taste and adjust seasoning with salt, pepper, and smoked paprika, remembering that the pasta salad will taste slightly less seasoned when chilled, so season generously.

Transfer the pasta salad to a serving bowl and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together and the pasta to absorb the dressing. The salad can be made up to 2 days ahead and stored covered in the refrigerator.