Begin by bringing a large pot of water to a rolling boil. Add a generous pinch of salt before tossing in 2 cups of rotini pasta. Cook according to package directions, usually around 8-10 minutes, until tender yet firm to the bite. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process and prevent it from sticking together.

In a medium mixing bowl, combine the rinsed rotini pasta with 1/3 cup of dill pickle juice. Use a spatula or spoon to gently stir, ensuring that each piece of pasta is coated in the tangy juice. Set the bowl aside for about 10 minutes to allow the pasta to absorb some of that delicious pickle flavor.

While the pasta is soaking in pickle juice, chop approximately 1 cup of baby dill pickles, dice up 1 cup of Colby Jack cheese, and finely chop half a white onion.

After the pasta has soaked, return it to the mixing bowl and drain any excess juice. Add the chopped dill pickles, diced cheese, and chopped onion to the pasta. Using a wooden spoon, mix everything thoroughly until every ingredient is well-distributed.

In a separate bowl, whisk together 1 cup of mayonnaise, 1/2 cup of sour cream, another splash of dill pickle juice, and 2 tablespoons of fresh dill. Mix well until the dressing is smooth and creamy. Season with salt and pepper to taste.

Pour the freshly made dressing over the pasta mixture, and gently stir until everything is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for 1-2 hours.