Cook the rotini pasta according to package instructions until al dente, about 8-10 minutes.

Once cooked, drain the pasta and allow it to cool for about 15-20 minutes.

In a large mixing bowl, combine the cooled pasta, chopped dill pickles, diced cherry tomatoes, Colby Jack cheese, and finely chopped white onion. Fold gently.

In a separate bowl, whisk together the mayonnaise, sour cream, dill pickle juice, dill, red chili flakes, and a pinch of salt and pepper.

Pour the dressing over the pasta mixture and toss to combine.

Cover the bowl and refrigerate for at least 4 hours, or overnight for better flavor.

Before serving, stir gently and adjust seasoning as needed.