Cook the rotini pasta according to package instructions until al dente, then drain and cool.

In a large bowl, combine the chopped dill pickles, red onion, and celery.

Add the cooled pasta to the vegetable mixture.

In a separate bowl, mix mayonnaise, Dijon mustard, and dill pickle juice until smooth.

Pour the dressing over the pasta and veggies, mixing well to combine.

Season with salt and pepper to taste.

Fold in the chopped fresh dill if using.

Refrigerate the salad for at least 30 minutes to let the flavors meld.

Before serving, give the salad a good stir and adjust seasoning if needed.

Enjoy your Dill Pickle Pasta Salad as a side dish or main course!