Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooked macaroni, cherry tomatoes, cucumber, red onion, shredded carrots, and fresh dill.

In a separate bowl, whisk together the mayonnaise, dill pickle brine, Dijon mustard, salt, and pepper until smooth.

Pour the dressing over the macaroni and vegetable mixture. Stir gently until everything is well coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Serve chilled or at room temperature.