Start by bringing a large pot of salted water to a rolling boil, using about 1 tablespoon of salt per 2 quarts of water. Add the rotini pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Once done, drain the pasta in a colander and allow it to cool for at least 5 minutes.

In a medium bowl, combine mayonnaise, sour cream, pickle juice, garlic powder, salt, and pepper. Using a whisk, mix these ingredients together until smooth and creamy.

In a large mixing bowl, combine the cooled rotini pasta, chopped dill pickles, diced red onion, diced cheddar cheese, and chopped fresh dill. Gently fold the ingredients together with a spatula.

Pour the prepared dressing over the pasta mixture, ensuring an even coating. Gently toss everything together until well-coated in the creamy dressing.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least one hour to allow flavors to meld together beautifully.