Begin by gathering your ingredients. Dice the Colby Jack cheese into small cubes, mince the white onion finely, and chop the dill pickles into bite-sized pieces.

In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook it for about 8-10 minutes, or until it reaches al dente. Drain the pasta in a colander, then rinse it under cold water.

Transfer the warm pasta into a large mixing bowl. Pour in a few tablespoons of dill pickle brine while the pasta is still slightly warm. Toss gently to ensure the pasta is evenly coated.

In a separate bowl, combine the mayonnaise, sour cream, remaining dill pickle brine, freshly chopped dill, salt, and pepper. Whisk these ingredients together until smooth.

Add the chopped pickles, diced cheese, and minced onion to the brined pasta. Pour the creamy dressing over this mixture and gently toss everything until the pasta is thoroughly coated.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the salad chill for at least 1-2 hours.