Bring a large pot of salted water to a boil, then add rotini pasta. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, toss the cooled pasta with dill pickle juice. Let it sit for 10-15 minutes.

While the pasta soaks, chop the dill pickles, cube the cheese, and finely chop the onion. Set aside.

Once the pasta has soaked, add the chopped pickles, cheese, and onion, and fold gently.

In a separate bowl, whisk together mayonnaise, sour cream, remaining dill pickle juice, fresh dill, salt, and black pepper until smooth.

Pour the dressing over the pasta mixture and gently toss until evenly coated.

Cover and refrigerate for at least 1-2 hours before serving.