Gather all ingredients. Dice the Colby Jack cheese, mince half the onion, and chop the dill pickles.

Boil water in a large pot, add salt, and cook rotini pasta for 8-10 minutes until al dente. Drain and rinse under cold water.

Return warm pasta to the pot and pour in dill pickle brine, stirring well. Let sit for 5 minutes.

In a mixing bowl, combine mayonnaise, sour cream, remaining dill pickle brine, fresh dill, and seasonings. Whisk until smooth.

In a large bowl, combine cooled pasta, chopped pickles, cheese, and onion. Pour dressing over and toss to coat.

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