Cook the pasta in a pot of salted boiling water (refer to package directions for timing). Meanwhile, pan fry the pancetta until the edges start to turn golden. Remove from heat and let cool. When the pasta has finished cooking, drain and rinse with cold water to cool down the pasta. Set aside (you can leave it in the strainer while you work).

In a large mixing bowl, whisk together the mayo, sour cream, pickle juice, and mustard until smooth. The dressing should be very loose (add another tablespoon of pickle juice if necessary). Pour in the herbs and seasonings (dill through salt) and whisk to combine.

Fold in the onions and pickles, followed by the salami, pancetta, and cheeses, mixing well with each addition.

Use a large serving spoon to fold the cooled pasta into the mixture in three batches. Take your time and turn frequently to make sure everything is coated in the dressing. (If you used a small or flat pasta like elbows or bowties, you might be able to “stir” the salad, but for most shapes, scooping up from the bottom of the bowl and bringing the spoonful to the top will blend everything with the dressing without damaging the pasta.)

Cover the bowl and refrigerate for at least 2 hours.

Before serving, give the pasta salad a few more folds to loosen things up.***