Bring a large pot of water to a boil and add about 1 teaspoon of salt. Add the rotini noodles and cook according to the package directions until al dente. Once the pasta is cooked, drain well and rinse with cold water to cool it down quickly. I always make sure to rinse thoroughly so the pasta doesn't keep cooking.

Transfer the cooled and drained pasta to a large mixing bowl. Pour 1/3 cup of brine from the dill pickles over the noodles and stir well to combine. Let the pasta sit in the brine while you prepare the other ingredients. This step adds a distinct tangy flavor to the salad.

While the pasta is soaking, chop the dill pickles and Colby Jack cheese into small cubes, and finely mince the white onion. Having all the mix-ins cut to a uniform size makes for a better salad texture, in my experience.

After the pasta has soaked in the pickle brine, drain it again to remove excess liquid. Return the drained pasta to the mixing bowl and add the chopped pickles, diced cheese, and minced onion. Stir gently to evenly combine all ingredients.

In a separate small bowl, combine the mayonnaise, sour cream, dill pickle liquid, chopped dill, salt, and ground black pepper to make a creamy dressing. Mix until smooth and well blended. Pour the dressing over the pasta salad and stir everything together until all the ingredients are evenly coated. I like to use fresh dill when I have it—gives the salad an extra pop of flavor.

You can enjoy the pasta salad right away, but for best results, cover the bowl and refrigerate it for 1-2 hours to let the flavors meld and the salad chill. Personally, I prefer serving it cold—it's extra refreshing that way. Leftovers can be kept in the fridge, though the dressing may thicken slightly over time.