Cook the pasta by boiling salted water, add the rotini, and cook until al dente. Drain and rinse under cold water.

Combine the cooled pasta with dill pickle juice in a large bowl, tossing to coat.

Chop the dill pickles, cheese, and onion finely.

Add the chopped ingredients to the pasta bowl and mix gently.

For the dressing, mix mayonnaise, sour cream, more dill pickle juice, and dill. Season with salt and pepper.

Pour the dressing over the pasta mixture and fold gently until coated.

Chill the salad in the fridge for at least 1-2 hours before serving.