Cook the rotini pasta according to package directions until al dente. Drain thoroughly and rinse immediately with cold water to stop the cooking process and remove excess starch. Set aside in a large mixing bowl.

While the pasta cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, dill pickle juice, yellow mustard, sugar, salt, and black pepper until smooth and well combined.

Add the chopped dill pickles, diced celery, minced red onion, and fresh dill to the bowl with the cooled pasta.

Pour the prepared creamy dressing over the pasta mixture. Gently fold all ingredients together until the pasta and vegetables are evenly coated with the dressing. Avoid overmixing.

Taste the salad and adjust seasoning if necessary (add more salt, pepper, or a splash more pickle juice for tang).

Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. Chill thoroughly before serving for the best taste experience.