Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Rinse under cold water and drain.

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, ranch seasoning, sugar, and black pepper until smooth.

Add the cooked pasta to the bowl and toss until evenly coated.

Fold in the red onion, pickles, fresh dill, and bacon.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a quick stir and garnish with extra dill, pickles, onion, and bacon if desired.