Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled rotini pasta with cubed sharp cheddar cheese, sliced mini dill pickles, and chopped red onion.

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

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

Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours.

Before serving, stir the salad and taste for seasoning adjustments. Serve cold or with grilled meats.