Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions for about 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the cooled pasta with dill pickle juice. Stir well and let sit for 10-15 minutes to absorb flavor.

Chop the baby dill pickles, dice the Colby Jack cheese, and finely chop the onion. Ensure all ingredients are evenly sized.

After soaking, gently mix in the chopped pickles, cheese, and onion using a spatula.

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

Pour the dressing over the pasta mixture and fold gently until everything is coated.

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