Finely dice the Colby Jack cheese and onion, and chop the dill pickles into bite-sized pieces.

Measure out the fresh dill and set it aside.

In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook for 7-8 minutes until al dente.

Drain the pasta in a colander.

Rinse the drained rotini under cold running water for about 30 seconds to stop the cooking.

Place cooled pasta in a large mixing bowl.

While pasta is warm, pour dill pickle brine over the pasta and gently toss.

In a separate bowl, whisk together mayonnaise, sour cream, and additional dill pickle brine. Season with salt and pepper.

Add the diced cheese, chopped pickles, and minced onion to the brined pasta.

Pour the dressing over and fold until well combined.

Cover tightly with plastic wrap and refrigerate for at least 1 to 3 hours.