Bring a large pot of salted water to a boil. Cook rotini pasta according to package directions until al dente.

Drain pasta and immediately rinse under cold water to stop the cooking process. Set aside to cool and drain well.

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

Add the cooled pasta to the bowl with the dressing and toss to coat.

Fold in the chopped dill pickles, cubed cheddar cheese, diced onion, and fresh dill. Stir until evenly distributed.

Cover tightly and refrigerate for at least 1-2 hours before serving to allow flavors to meld.

Give the salad a final toss before serving. Add a splash of pickle juice if it seems too dry.