Begin by preparing all your ingredients, dice the Colby Jack cheese, finely mince the white onion, and chop the dill pickles.

In a large pot, bring salted water to a rolling boil. Add the rotini and cook for about 7-8 minutes.

Drain the pasta, rinse it under cold water, then transfer to a large mixing bowl.

Mix in ⅓ cup of dill pickle brine, stirring well to coat the pasta.

In a medium bowl, combine mayonnaise, sour cream, fresh dill, salt, and black pepper. Whisk until smooth.

Add the chopped dill pickles, cubed cheese, and minced onion to the pasta, then pour the dressing and fold everything together.

Cover and chill in the refrigerator for at least 2-3 hours before serving.

Give the salad a gentle stir before serving and enjoy!