This dish was my nana's specialty! She nailed it every time!

Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooled pasta, chopped dill pickles, red onion, cheddar cheese, and fresh dill.
In a separate bowl, whisk together the mayonnaise, sour cream, pickle juice, and Dijon mustard until smooth.
Pour the dressing over the pasta mixture and toss to coat evenly.
Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy!
Variations & Tips
For a healthier twist, substitute Greek yogurt for the mayonnaise and sour cream. You can also add some protein by mixing in cooked chicken or ham. If you prefer a spicier kick, try adding a teaspoon of horseradish or a dash of hot sauce to the dressing. For a gluten-free version, use your favorite gluten-free pasta.