Begin by filling a large pot with water and bringing it to a rolling boil over high heat.
Place the chicken bacon pieces in a cold skillet and heat over medium-high heat until they become crispy.
Cook the short pasta in the boiling salted water according to the package instructions, aiming for an al dente texture.
In a separate bowl, whisk together the mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar until the mixture is smooth.
After the pasta has cooled, mix in the pickles, cucumbers, cheese, onions, and crispy chicken bacon bits, then add the remaining dressing and toss everything together.
Serve immediately or chill in the fridge before serving for enhanced flavor.
