Cook the macaroni in heavily salted boiling water according to directions. In the last 1 minute of cooking, add the frozen peas and frozen corn to the water.
Meanwhile, in a large bowl, make the dressing. Whisk together the mayonnaise (1 cup), the honey (2 tablespoons), dijon mustard (1 tablespoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and dill pickle juice (1/4 cup).
When the macaroni, peas, and corn are fully cooked, drain and rinse with cool water until the it has cooled off completely (check it so you can make sure it's cool to the touch). Shake off as much excess water as possible and add it to the bowl with the dressing.
Add the chopped dill pickles (1/2 cup), diced red bell pepper (1), and sliced green onions (1/2 cup) to the bowl and mix everything together. For best results, allow to sit for 1-2 hours in the fridge for all the flavors to marry.
Serve cold from the fridge or at room temperature.
This recipe can be made ahead up to two days in advance, and leftovers are good for 3-4 days. Be sure to store it in an airtight container in the fridge so it doesn't dry out (and stir it up before serving).
Another pasta shape or type can be used instead of macaroni, such as rotini, or a chickpea pasta for a gluten-free/grain-free version.
Make it vegan with a vegan mayonnaise substitute and by using sugar instead of honey.