Cook the rotini pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.

In a large mixing bowl, combine the cooled pasta, cheddar cheese, dill pickles, and red onion. Fold gently with a spatula.

In a separate bowl, whisk together mayonnaise, sour cream, dill pickle juice, and dill until smooth. Season with salt and pepper.

Pour the dressing over the pasta mixture and toss gently until coated. Admire the creamy mixture before chilling.

Cover and refrigerate for at least 2 hours or overnight for best flavor. Stir before serving.