Gather all your ingredients. Dice the Colby Jack cheese, mince the white onion, and chop the dill pickles.

In a large pot, bring salted water to a boil. Add rotini pasta and cook according to package directions, one minute short of al dente.

Drain the cooked pasta and rinse under cold water for about 30 seconds.

Transfer the warm pasta to a bowl and add dill pickle brine, tossing to combine.

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

Add chopped dill pickles, diced cheese, and minced onion to the pasta. Drizzle with dressing and gently fold to combine.

Cover and refrigerate the salad for at least 1-2 hours before serving.