1. Cook the rotini pasta al dente according to the package instructions.
2. Drain the pasta and rinse it under cold water to cool it down.
3. Toss the cooled pasta with a bit of pickle juice and set aside.
4. Dice the baby dill pickles into small cubes.
5. Cut the Colby Jack cheese into small cubes.
6. Finely chop the white onion.
7. In a mixing bowl, whisk together mayonnaise, sour cream, pickle juice, fresh dill, salt, and pepper to create the dressing.
8. In a large bowl, combine the cooked pasta, diced pickles, cubed cheese, and chopped onion.
9. Pour the dressing over the pasta mixture and stir to combine evenly.
10. Cover the salad and refrigerate for 1-2 hours to allow the flavors to blend.
11. Before serving, give the salad a final stir and adjust seasoning if needed.
12. Garnish with additional fresh dill if desired.
13. Serve chilled and enjoy at potlucks, BBQs, or summer gatherings.
14. Store leftovers in the refrigerator and consume within a few days.