To make the dressing
Place all the ingredients in a tight fitting jar and shake well. Taste the vinaigrette and adjust seasonings. Keep aside.

To make the pasta salad
Cook pasta according to package instructions. Drain thoroughly, rinse with cold water and keep aside.
In a large salad bowl, add other salad ingredients to the cooled pasta; drizzle half the dressing and mix well.

Adjust the seasoning (salt and pepper) according to taste.
If needed add more dressing.
Toss well and chill until serving time.

When ready to serve, toss again; add more dressing if needed along with other toppings like raisins, walnuts, spinach leaves, chopped dates, crumbled blue cheese or cheddar cheese, croutons etc.
Serve immediately.
Store leftovers in the refrigerator.

Notes:
This salad can be prepared a day ahead and chilled in the refrigerator (develops more flavor) until serving time.
You can add a little of the pickle juice (from the jar of pickles) to the dressing or in the salad for additional flavor.
Have fun with other vegetables for different flavors, texture and crunch.
Squeeze some lemon or lime juice for added vitamins and tang.
Instead of dill, you can use cilantro or even mint leaves.