Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions. Once cooked, drain the pasta and rinse it under cold water until it is completely cooled to the touch.

While the pasta is cooling, prepare your mix-ins by chopping the dill pickles, bread and butter pickles, and marbled sharp cheddar cheese, and finely dicing the sweet onion.

In a large mixing bowl, combine the mayo, nonfat Greek yogurt, pickle juice, fresh chopped dill, Dijon mustard, salt, and cracked black pepper. Whisk the dressing components together thoroughly until the mixture is smooth and uniform.

Add the cooled rotini pasta, chopped pickles, cheddar cheese cubes, and diced sweet onion directly into the bowl with the dressing.

Use a large spatula to gently toss all of the ingredients together until every noodle is perfectly coated in the dressing and the mix-ins are evenly distributed.

Cover the bowl and place it in the refrigerator to cheat and chill for at least thirty minutes before serving to let the flavors meld together beautifully. Enjoy your fresh batch of salad, which makes eight cups total.