Step 1

Bring 1 gallon of water and 3 tablespoons of kosher salt to a boil in a large pot. Add 1 pound of dry rotini pasta and cook according to package instructions but add 2 minutes to the al dente timing, about 12 minutes all together.

Step 2

While the pasta is cooking, quarter 3 large dill pickles, slice off and discard the seedy centers, and cut pickles into 1/4-inch pieces (about 2 cups). Finely dice 1/2 medium white onion (about 1 cup). Pick the fronds from 1 small bunch fresh dill until you have 1/4 cup.

Step 3

Combine the pickles and onion in a large mixing bowl with 1/2 cup mayonnaise, 1/2 cup sour cream, dill, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Mix well.

Step 4

Drain the pasta through a strainer, rinse, and drain well. Pour 1/2 cup of pickle brine over the noodles in the strainer and toss to coat; let sit for 5 minutes.

Step 5

Add the briny pasta to the large bowl with all the other ingredients and toss to thoroughly coat the noodles. Serve immediately or cover and refrigerate until ready.