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 diced dill pickles, red onion, and celery.

In a separate bowl, mix together the mayonnaise, sour cream, pickle juice, garlic powder, onion powder, salt, and pepper until smooth.

Add the cooled pasta to the bowl with the vegetables, then pour the dressing over the top. Gently toss until everything is well coated.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the salad a good stir and garnish with fresh dill if desired.