1. Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8–9 minutes. Drain and rinse with cold water.

2. While pasta cooks, chop dill pickles and cheddar cheese into bite-sized pieces. Slice red onion thinly and chop fresh dill.

3. In a mixing bowl, whisk together mayonnaise, sour cream, pickle juice, garlic powder, onion powder, salt, and pepper until smooth.

4. In a large bowl, combine cooked pasta, pickles, cheese, red onion, and dill. Pour the dressing over and toss until well coated.

5. Cover and refrigerate for at least 1 hour before serving.

6. Stir before serving, garnish with extra dill or pickles if desired, and taste for seasoning.